Homemade pickles never go out of season.  In addition to tasting better than store-bought ones, they make great gifts.  In this course, Lucy Norris, co-leader of Slow Food Seattle and author of Pickled Preserving a World of Tastes and Traditions, leads a hands-on course prepareing pickled beets, spicy carrot spears and Daikon radish refrigerated pickles.  Workshop will be held at the Bastyr Unviersity Nutrition Kitchen, 14500 Juanita Drive NE in Kenmore.  Proceeds from this event go to Slow Food Seattle Youth Program 2010 Scholarship Fund.  Hosted by Slow Food Seattle in partnership with Eat Local for Thanksgiving and Canning Across America.

For more information contact info@slowfoodseattle.org.  Tickets are available on Brown Paper Tickets.