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In this class you will learn the mechanics of lacto-fermentation using fresh ingredients from our local farmers market.
The class will cover process, ingredient selection, and the science behind pickling and canning.
Peter Berley will provide recipes and demo briny favorites like sauerkraut and pickled eggs. Impress your friends with homemade snacks, and enjoy your canned items all year long.
In addition to a hands-on session of green tomato pickle-making, we'll discuss serving ideas from paninis to martinis.
Students will be able to learn some great ways to turn pickled treats into delicious snacks and clever cocktails.
Students attending this class will learn some great ways to turn these and other pickled treats into delicious snacks and clever cocktails, all perfect for your next party.
Taking a class with friends or coworkers? Explore private event options
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Students attending this class will be provided by Kendall Holmes of McClure's Pickles recipes and demo briny favorites like sauerkraut and pickled cucumbers.
Join Rick as he explains the basics of pickling, and uses a favorite vegetables as an example. You'll try a sample of Rick's Picks pickles, and leave with your very own homemade jar.
In this class, taught by one of the best pickle makers in Brooklyn, we will cover all your wildest pickle dreams. We will pair with meats, cheeses, and beers. And we will discuss why pickles are magical and the processes connected to transforming raw fruit and veggies into a long lasting savory treat. We will end this class with a celebratory drink that is a signature
Learn to make the classic pub snack.
Create your own shrub-a classic mix of fruit, sugar, and vinegar used to make delicious cocktails and sodas-and then learn how to preserve it by canning.
Kimchi, the national food of Korea, is packed with nutritious probiotics and super fun to make. In this class we will discuss the basics of lacto-fermentation, why we do it, and how it works. Get hands on and learn how to make your own kimchi to ferment at home.
In this class, you will learn how to make sauerkraut and other fermented veggies. We’ll also discuss the healing qualities and nutritional importance of live-culture foods.
Whether sidled up to a quarter-pounder, paired with your favorite cheese, or straight from the barrel on Coney Island, pickles are a food we all love. Come sample some of our favorites from near and far while learning the difference between a half sour and a gherkin. You’ll even learn what gives a cured cuke its crunch.
This class offers hands-on participation and the chance to pickle specialties including turnips and turnip leaves pickled in salt, as well as carrots pickled with konbu and dried squid.
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