Pickling Classes NYC

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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!

T.   Sep 30th, 7pm

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

W.   Sep 24th, 11am
All levels
Wednesday September 24 11am - 1pm 1 Session $115
Wednesday October 1 11am - 1pm 1 Session $115
Other Dates (2)

Create a variety of tasty tacos that overflow with succulent fillings and garnishes.There is a taco taste sensation for everyone!Prepare grilled potato-manchego tacos with pickled jalapenosSoft fish tacos with chipotle salsa and cotija cheeseKorean wild mushroom tacos with kimchi and crispy rice noodlesBarleyCornSalmon collard tacosCrunchy tacos wi

W.   Oct 1st, 7pm
All levels

Tacos made from homemade corn tortillas are unbeatable. And believe us when we say they are ridiculously easy and fun to make. We'll fill them with all kinds of delicious ingredients and you will look forward to your excuse to through a taco party.Guacamole en Molcajete (homemade in a mortar and pestle)Homemade Corn Tortillas and Corn ChipsSoft Cor

Th.   Oct 30th, 6pm
All levels

Students attending this class will shake a festive cocktail and prepare a selection of delicious hors d'œuvres. Your party menu consists of:Ssparkling pomegranate punchDuo of bruschetta butternut squash and ricotta crostiniWild mushroom sriracha spiced deviled eggsThree cheese mini macsSmoked trout and pickled onion toastsHoney peppered pecansGuac

Th.   Nov 13th, 7pm
All levels

Students will surely enjoy this new class as they learn techniques on how to cook vegan Mediterranean mezze. For centuries, the mezze has been integral to food culture in many Mediterranean and Middle Eastern countries. This mouthwatering collection of appetizers and small plates is traditionally nibbled with drinks along with lively discussion.No

Th.   Oct 9th, 6pm
All levels

Learn to cook with locally sourced ingredients after the farms (and farmers’ markets) are closed for the season. Students will learn how to preserve the harvest to enjoy throughout the year, through lacto-fermentation, using root vegetables. Brian will bring along West Stockbridge-based founders/makers of Hosta Hill sauerkraut, kimchee and tempeh

Th.   Nov 6th, 7pm
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.


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.


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.


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


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,


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.


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


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


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.


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!

Need help finding a class? Call 212-729-4088 or email [email protected]
Customer Service: 212-729-4088