Pickling isn’t just for cucumbers! You can pickle just about any vegetable with vinegar, salt and your choice of spices. You don’t need any special canning equipment to make  quick pickles, aka refrigerator pickles. Just refrigerate them after making, leave them a day or two to develop flavor, and they will keep about 6 weeks (if you don’t eat them first!). You’ll learn to create a basic brine and season it to create unique flavor profiles, as well as get serving suggestions. Take home a jar of pickles to share with family and friends!

*** Sign up by June 26 to secure your spot ***

Instructor: Linda Lewis Elbert
Type of Class: Demonstration with some Hands On; Adults & Ages 12+ Accompanied by Adult; Make and Take