Pickling Classes NYC

54 classes
  • Any Day or Time
  • Any Level
  • Any Neighborhood
  • Any Price
  • Any Age

Pickling Classes Coming up in New York

Sure there's a bountiful harvest at the farmers market this time of year, but how do you make it last? We'll take you through the basics of preserving produce through the long (hopefully not as cold as last year) winter. You'll even get to take the fruits of your labor home with you!

$40
+400 pts
T.   Sep 30th, 7pm
Beginner

Canning and preserving used to be something only your grandmother did, but now it’s one of the hottest culinary trends around. Pickles and fermented products such as preserved lemons and sauerkraut don’t just taste great, they’re good for you -- and they make fantastic homemade gifts that are ideal for the holiday season. Join Michaela Hayes,

$120
+1200 pts
T.   Nov 11th, 6pm
All levels

Scandinavia evokes images of walks by the fjords in Norway, renowned Danish design, summers by the sea in Sweden, and haunting Ingmar Bergman movies. The foods of these countries are rooted in tradition and simplicity, but have evolved into some of the most exciting cuisines in Europe in recent years. In this class, you will prepare a variety of di

$115
+1150 pts
F.   Oct 10th, 6pm
All levels
Friday October 10 6pm - 10:30pm 1 Session $115
Sunday November 16 10am - 2:30pm 1 Session $115
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The bounty of fall brings more to the table than potatoes. Greens, grapes, squash and shelling beans are all at their best during this time. Join us as we celebrate all that the Greenmarket has to offer. We'll prepare a variety of salads such as green, potato, bean and grain salads with both classic and innovative flavor combinations. Students will

$115
+1150 pts
W.   Sep 24th, 11am
All levels
Wednesday September 24 11am - 1pm 1 Session $115
Wednesday October 1 11am - 1pm 1 Session $115
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Nothing says summer like pure, fresh lobster rolls---and few drinks wash it down like a bright, crisp Rosé. Chef-instructor Daniel Stone guides you through the essential techniques and flavors of the lobster roll, along with appropriate sides (perfect for a beachside picnic) and paired wines. Your menu wil include: Classic Maine Lobster Salad Roll

$125
+1250 pts
Su.   Aug 24th, 5pm
All levels

When you've spent as much of your life around seafood as lead instructor Sabrina Sexton, you come to appreciate the seemingly simple (but in fact deeply nuanced) preparation and taste of perfectly sliced and formed sushi. Focus on the basics of making maki (rolls) and nigiri (pieces) together, and learn about the history of every element that goes

$115
+1150 pts
F.   Sep 5th, 10am
Beginner

Explore the exciting variety of tastes and textures of Korean home cooking with Seoul native Shin Kim. You'll learn how signature dishes such as bibimbap and crispy, savory pancakes make it easy to incorporate an abundance of vegetables into a meal. You'll also create layers of deep flavors with sauces and seasonings, learn to use soy sauce beyond

$110
+1100 pts
W.   Oct 29th, 6:30pm
All levels

In this new series, you will learn the essence of Spanish cuisine, and more, by identifying key ingredients, techniques and dishes from the diverse regions that make up this country's rich gastronomy. Over the last decade, Spanish cuisine has come to the forefront as culinary stars, like brothers Albert and Ferran Adria (El Bulli) and Juan Mari Arz

$360
+3600 pts
T.W.Th.   Sep 2nd - Sep 4th, 10am
All levels

In this class you will learn the mechanics of lacto-fermentation using fresh ingredients from our local farmers market. Join us as we delve into the world of pickle-making. You will make some pickles together to take with you along with instructions to make more at home.

$40

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.

$45

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. Expand your ideas on what pickling can be, learn to minimize waste, and increase your nutritional intake as you prepare shelf-stable goodies that allow you to eat (and drink!) locally year-round.

$58

We will learn the history of this tasty pickled treat and learn both the traditional and modern methods of preparation. In this afternoon workshop, Sohui Kim from Red Hook’s Good Fork gives us a simple introduction in making Korean kimchee. After we work our way through the entire kimchee making process- salting and draining the cabbage, making

$50

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.

$63

Whether your bumper crop comes to you from a CSA share, the farmers’ market, your own garden or anywhere else, now you can revel in the taste of summer all year long. Here’s your chance to work with canning expert, Michaela Hayes, owner of Crock & Jar. You’ll learn how to safely can and preserve fresh produce, make pickled vegetables, chu

$110

An evening focused on collaboration and community: we’ll build a cheese plate and provide wine, bring in artisan food producers, local musicians, and food art. An interactive educational experience not to be missed. Tasting includes 3 cheeses, 1 glass of wine, and pairings with local producers of jams, pickles, and chocolates.Featuring Food Prod

$25

BCS has to represent its original ‘hood. Come taste some of the best stuff coming out of Kings County with us. Jams, pickles, cheese, and even some of the best chocolate that side of the East River - you can find anything in the BK.

$45

We will explore the theory and practice of making sauerkraut, kimchi, and brined pickles. Similar in technique, each of these ferments has its own unique variations. Come get hands on and learn to create your own fermented preserves that will allow you to eat your fall-harvested veggies raw throughout the winter!

$178
Need help finding a class? Call 212-729-4088 or email [email protected]