We conducted a workshop on how preserve fresh vegetables by pickling as an Afterschool activity at QAS. This workshop was exclusively for Roots & Shoots members. We pickled carrots, cucumbers and beets by mixing them with vinegar, salt and boiled water. We reused the bottles for pickling because our club members brought bottles and were keen to use them again instead of buying new bottles for this activity.
We were so happy that we were all working hard to save our planet by reusing and by learning how not to waste food by preserving it.
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