BUILDING THE PERFECT PICKLE

Think beyond the cucumber. That’s the first piece of advice Nance Klehm offers at her 3-Way Pickling workshop. Using three different methods -- vinegar, wild fermentation and salt brine -- Klehm will teach students how to pickle anything and everything. It all depends on what’s tempting at the farmers market; she’s pickled such items as plums, peaches, kumquats, daikon radishes, mushrooms and watermelon rinds. The preparation is quick and the process is ripe for creative experimentation. “Anything goes in pickling!” Klehm says. 6-9 p.m. Mon., Machine Project, 1200 N. Alvarado St., Suite D, L.A. $85-95. (213) 483-8761; www.machineproject.com