Basics No. 2: Pickled and Fermented

From the organizers:

Join us at the Sunday Suppers studio to learn how to make some of our favorite homemade pickles and fermented vegetables as demonstrated in our new cookbook Simple Fare Spring / Summer. We will make pickled red onions, fermented lemon and garlic confit. We are constantly reaching for these ingredients in our kitchen for the perfect addition to our meals. Guests will go home with a jar of each ingredient made. Light breakfast is included.