Learn how to safely pickle almost any vegetable with Julie Laing, author of The Complete Guide to Pickling as she explains the science behind quick, refrigerator, fermented, and shelf-stable pickles. Julie will demonstrate how to make refrigerator pickles and provide brine and produce so you can fill a jar of pickles to take home. Bring a pint-sized wide-mouth jar with an airtight lid and arrive on time as space is limited.