A home-made dill pickle…crunchy, flavorful and deliciously satisfying when crafted by your own hand. Dan Seemon makes some of the best, and he's willing to share his recipe, skills and good humor to help you fill your pantry with jars full of pickles. This course will cover the basics of canning and pickling, including product preparation, sterilization, packing, brine mixing, sealing and boiling. Students will also clean the cucumbers, clean the dill, cut garlic and jalapeño peppers, mix brine (distilled water, canning salt and vinegar), seal jars with lids and rings and finally boil the jars to prevent bacteria from entering the finished product. Take home pickles you'll be proud to serve all winter long!