Ospreys and their families filled the Brooks College of Health Food Lab Wednesday night to make their own pickling creations.

After a brief introduction to the art and science of pickling, Nutrition Program Director Jackie Shank and Ogier Gardens Staff Member Mallory Schott led attendees to their lab.

The creators kept stove tops busy with pots of boiling brine and water and counters cluttered with cutting boards, glass jars and an array of ingredients from the Ogier Gardens. Schott and Shank walked around the lab throughout the night assisting Ospreys and their families with the pickling process and helping them decide what to include in their brine.

The event lasted longer than expected — a handful of students stayed past 8 p.m. — but attendees were able to take remaining ingredients home. If you missed this free event, you can check out the Ogier Gardens Facebook page to discover others.

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