OBJECTIVE

Students will understand the pickling process and work cooperatively with their team to make a batch of radish pickles

ESSENTIAL QUESTIONS

Where does food come from? How are fresh foods preserved?

MATERIALS NEEDED

• Sliced radishes
• Flavorings: cilantro, parsley, peppercorns, cinnamon sticks, garlic cloves
• Vinegar
• Sugar
• Cup measure and teaspoon for each team
• Map of MV

PROCEDURE

Introduction: Today we are going to pickle radishes just like we talked about last week. But the first thing we are going to do is rub salt into our radish slices in our groups. Then while they sit you will come back to the circle. How does pickling preserve vegetables? Who got to eat pickles on the whaling ship?

Discuss acidity of vinegar and saltiness of salt!

Where would people on Martha’s Vineyard have found these ingredients? o Radishes
o Sugar: Caribbean islands, brazil
o Fresh herbs
o Salt: Martha’s Vineyard! Show maps of where the salt works were.

o Cinnamon: Caribbean islands, brazil
o Vinegar: local apples for apple cider vinegar

Explain and allocate jobs

Have students discuss together what flavorings they want to add to their pickles and why Activity: Students divide into four groups at four pods. Jobs (in order):

Radish washer and stuffer

Herb Stuffer: choose 2 or 3

Salt and Sugar adder: 1⁄2 teaspoon salt, 1⁄2 teaspoon sugar

Water and Vinegar adder: 2/3 cup vinegar, 1/3 cup water

Shaker (everyone)

Complete Our Radish Pickles (Part One) Worksheet