Class included a summary of the basics of pickling and food safety by Dana Morgan. Coby Dahlstom demonstrated making two recipes - cucumbers with beans and brined pickles. We also sampled these pickles and several other lacto-pickled vegetables. Participants assembled their own vegetables in a jar, added the brine and took them home. Dr. Eric Dahlstrom wrapped up the workshop with an overview of the health benefits of pickles and fermentation.