Chef Gary Hild learned the art of pickling cucumbers at a very early age. Growing up in a tiny South Dakota town, Hild's family raised so much of their own produce on their land, "my mother only went to the store once a month."
Hild's mother not only made her own jams, jellies and preserves, but was an expert pickler. Hild will share this knowledge at 9 a.m. this Wednesday when he teaches his first pickle class at the Culinary Center of Kansas City (7920 Santa Fe Drive, Overland Park).
Hild
