Clemson University

Let's Make Pickles!

Pickled products add flair to meals and snacks. This class will focus on making a quick pack process / fresh pack type of pickle. Produce will be pickled by submerging in a high acid brine flavored with a mixture that may include salt, spices, sugar or herbs. The acid not only provides taste and texture but is also important for ensuring a safe finished product.


Join us for this hands-on workshop as we practice the steps necessary to preserve pickled products safely. Current USDA recommended food preservation methods will be taught and used.


Participants will receive items prepared in class and handouts. 

The class size is limited to 5-12 persons.

Should you require special accommodations due to a disability, please notify our office ten days prior to the event.


For more information contact: Gayle Williford, or 843-730-5197

Saturday, July 20 at 10:00am to 2:00pm

Cypress Gardens, Museum building 3030 Cypress Gardens Road, Moncks Corner, SC 29461

Notice of Non-Discrimination

Event Type

Workshops, Cooperative Extension

Target Audience

General Public


Cooperative Extension Service, Berkeley, Charleston, Clarendon, Colleton, Dorchester, Georgetown, Williamsburg, Food Systems and Safety, Carolina Canning




Contact Name:

Gayle Williford

Contact Phone:


Contact Email:


Dress comfortably and wear closed toe shoes for safety. Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, gender, religion, national origin, disability, political beliefs, sexual orientation, gender identity, marital or family status and is an equal opportunity employer. If you need special accommodations due to a disability in order to participate in a class, please notify Gayle Williford at 843-730-5197, not less than a week prior to class.


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