There’s something oddly satisfying about transforming a plain cucumber into a tangy, crunchy pickle. At Northern Michigan University’s Dill Pickle Workshop, students traded notebooks for mason jars and dove into the art of pickling — who says learning can’t be delicious?
Hosted by NMU’s Hoop House, the workshop provided students with the opportunity to roll up their sleeves, chop, stir and brine their way through an afternoon of hands-on fun. The Hoop House, known for promoting sustainable living and local food education, designed the event to show students that preserving produce doesn’t have to be intimidating. With a little patience and the right ratio of vinegar to spice, anyone can create a jar worth bragging about.
The event took place in the Woodland Park Apartments, where the scent of dill and garlic filled the air. Under the guidance of Hoop House co-leader Abby Owen, participants learned how to prepare cucumbers, mix a brine and properly seal jars for long-term storage.
Throughout the session, Owen demonstrated several ways to can pickles — from the classic hot-water bath method to quicker refrigerator pickles — while explaining the science behind each technique. Students followed along and experimented with their own flavor combinations.
“It’s really about making it your own,” Owen said during the workshop. “Once you know the basics, you can play with spices and textures until you find your perfect pickle.”
The Dill Pickle Workshop also reflected the Hoop House’s larger mission: connecting students with food systems and sustainable practices in approachable, enjoyable ways. By turning food preservation into a fun social event, the group encourages students to think about where their food comes from and how to reduce waste. It’s learning through doing, one jar at a time.
As the brine simmered and the jars cooled, conversations turned to sustainability and the value of knowing where food comes from. Owen emphasized how small actions like pickling can help reduce waste and make the most of local produce.
“We want students to see that preserving food isn’t just old-fashioned — it’s practical and empowering,” she said. “You’re saving what might otherwise go to waste and creating something you can enjoy for months.”
Events like this one show how NMU continues to offer students creative ways to learn outside the classroom. From hands-on workshops at the Hoop House to collaborative activities with campus organizations, the university’s event calendar is full of new ways to mix fun with education.
And for those who missed out this time, don’t worry — the Hoop House has plenty more in store. Whether it’s learning how to bake with local produce, start a seedling or make homemade salsa, there’s always something fresh growing on campus.
