This workshop will focus on how to use a salt-brine solution to make pickles.

Participants will learn how to safely ferment vegetables using a brine to create lactic-acid fermentation. Students will learn how lactic acid fermentation works with vegetables to create pickles in a hands-on lab.

Class participants will get to take home a jar of lacto-fermented vegetables.

This class requires advance registration. 

Registration: Online registration is available to pay with a credit card.

Fee: $20

Deadline: June 14

If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Amber Benson-Lehmer by 06/06/24 at ambenson@nmsu.edu or 505-243-1386.

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.