Learn the basic principles of pickling as Chef Chance demonstrates how to make refrigerator pickles and a quick fermented pickle, then gives a brief overview of water bath canning for vegetable pickles. Taste this trio of pickles and bring home recipes and the knowledge to try them on your own.

Schedule Sunday, March 10, 1– 3 p.m.
Fee $55 (Member $50)
Instructor Chance Claar-Pressley

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