Few things are more refreshing on a hot summer day than a cool, crunchy pickle. And it’s even more satisfying (and healthier!) when you make it yourself! While cucumbers make the most popular pickles, all sorts of summer vegetables are perfect for pickling. From green tomatoes to hot peppers, zucchini to green beans, your summer garden is full of potential pickles. Rachel Armistead, co-founder of The Sweet Farm, will guide you through the process of brining and fermenting, and show you how to turn the summer bounty into delicious, probiotic pickles. Attendees will leave with a how-to guide, a quart of handmade pickles, and the confidence and know-how to continue fermenting all summer long!