Pickled products add flair to meals and snacks. This class will focus on making a quick pack process / fresh pack type of pickle. Produce will be pickled by submerging in a high-acid brine flavored with a mixture that may include salt, spices, sugar or herbs. The acid not only provides taste and texture but is also important for ensuring a safe finished product.
Join us for this hands-on workshop as we practice the steps necessary to preserve pickled products safely. Current USDA-recommended food preservation methods will be taught and used.
Participants will receive items prepared in class and handouts.
The class size is limited to 5-12 persons.
Should you require special accommodations due to a disability, please notify our office ten days prior to the event.
For more information, contact: Gayle Williford at gwillif@clemson.edu or 843-730-5197.
