Learn the art and science of pickling in this hands-on workshop led by UC Master Food Preservers. Discover how to safely transform fresh, seasonal produce into crisp, flavorful pickles that last for months.
This class covers both quick (refrigerator) pickles and shelf-stable, water- bath canned pickles, with an emphasis on food safety fundamentals — proper acidity, processing times, and equipment. You’ll learn how to
select and prepare produce, build flavorful brines, and avoid common mistakes that lead to spoilage or unsafe products.
No prior canning experience necessary — just bring your curiosity (and an apron)! All participants will leave with a jar of pickles they’ve made themselves, along with tested recipes to take home.
Cost: $35 Members & CHL Passholders | $45 Public