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Pickling Classes NYC

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Pickling Classes Coming up in New York

Korean Restaurant Favorites

Learn to make some of your favorite Korean restaurant dishes while exploring the ingredients and cooking techniques that make Korean food so envigorating and delicious. Goon Mandoo (Pan-Fried Handmade Pork Dumplings) Beef Bulgogi with Sticky Rice and Assorted Banchan (delicious pickled snacks)  Kimchee Fried Rice (served with a fried egg)...

T.   Sep 6th, 6pm
All levels
Surf & Turf, Cambodian-Style

On the menu: Steak “Lok Lak” served with Red Onion Quick Pickle  Charred Coconut Corn, Tomato and Scallion Salad  Grilled Whole Trout with Tamarind  Sesame Roasted Gai Lan  Mango Sorbet with Coconut Whip Students below 18 years old should be accompanied by a parent/guardian.

Su.   Sep 25th, 12pm
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All Sorts of Salads

The bounty of summer brings tender greens, heirloom potatoes, greens, summer squash and shelling beans. We'll prepare a variety of salads with both classic and innovative flavor combinations.  Our instructors will show you how to make basic vinaigrette and offer tips on how to expertly compose an impromptu salad using meats, greens and grains. ...

T.   Jan 31st, 11am
All levels
Handmade Mexican Tacos

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 Masa Corn Tortillas  Soft...

F.   Sep 30th, 6pm
All levels
Basic Canning

Turn organic cucumbers and spices into a jar of delicious dill pickles using the tried- and-true process great-grandma used. Designed for beginners, and using the classic Ball Jar with separate lid and sealer ring, this class covers the basics-from recipes to food prep to sterilizing. We'll discuss various tips and tricks for canning all kinds of produce...

Su.   Sep 18th, 10am
Japanese Cooking w/ Aiko Immersion Workshop #1

Aiko embraces omotenashi--a deeply caring and attentive sense of hospitality--that you will immediately experience through the peaceful beauty of her home, warm personality, and enticing cooking. Aiko will welcome you with refreshing cold-brewed green and barley teas, as well as an assortment of Japanese snacks, which could include onigiri (sticky...

Sa.   Oct 29th, 1pm
All levels

Get Artsy

D.I.Y. Detox

Chances are you’ve heard about dozens of detoxification methods. In this class, cleanse expert Megan Huylo will discuss the body’s natural detox systems (lymphatic, kidneys, skin, etc.) and the ways in which you can support them through proper food combining and preparation. Different foods are acid or alkaline forming, cooking some foods enhances...

T.   Sep 20th, 6:30pm
All levels
Essentials of Middle Eastern Cooking

Though there are vast areas of arid landscape, the Middle East is a fertile spot on the culinary map. Over the years, various empires have ruled the region's countries, leaving their imprint on the colorful, aromatic, and diverse flavors. Recipes are dominated by spice blends, in-season vegetables and fruits, grains, olives and olive oil, nuts, herbs,...

Su.   Dec 11th, 6pm
All levels
Homemade Pickles

In this class you'll learn the simple steps of homemade, shelf-stable pickles, from sourcing veggies to jarring, sealing and processing. We'll also cover the tools and tricks of preservation, such as safety and shelf-life, as well as various pickling methods and canning history. Finally, we'll sample the delicious fruits of our labor, and you'll get...

No Upcoming Schedules
Pickles, Preserves and Cheese

Do you ever wonder what you should serve alongside your cheese? Chutney? Honey? Jam? Fresh fruit? Well, wonder no more! We have crafted this class in order to help you perfectly pair your cheeses with the right accompaniment. Five cheeses will be paired with a selection of preserves (one or two might just be homemade!) and there will be Prosecco to...

No Upcoming Schedules
All levels
Homebrew Kimchee: Traditional Asian Pickling
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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...

No Upcoming Schedules
All levels
Brine on the Brain: Pickles

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.

No Upcoming Schedules
All levels
Fall Essentials: Pickling and Preserving

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!

No Upcoming Schedules
Fruit Pickling: Sodas and Cocktails

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-roun...

No Upcoming Schedules
All levels
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