Ah, pickling... the wonderful food preservation technique that transforms plain old veggies into tart little treasures. And what Sunday morning Bloody Mary isn’t perfected by a garnish of yummy pickled green beans? In this class, Kelly McVicker, founder of McVicker Pickles, guides you in the tasty art of pickling, covering both fermented and “quick” or vinegar-brined pickles. You will learn how to make your own pickles, steps to ensure safety, and tricks for creating the best flavors in your pickled goodies. Each student will leave class with two types of pickled vegetables, plus a list of resources and recipes to ensure that you can repeat this process at home. Supplies Needed:
None needed, but feel free to BYO favorite fresh goodies to pickle if there is something specific you are dying to pickle. Instructor Bio:
Kelly McVicker launched McVicker Pickles in 2012 to bring her love for pickling and food preservation to the masses. Born and raised in Kansas, she learned all about pickling and canning from her grandmas Margarett and Harriet. Kelly brought those traditions with her to San Francisco where she soon found herself haggling over boxes of cucumbers at the farmers market, and loving it. Kelly is the house pickler at Pig & Pie in the Mission, where she also sells her jarred creations. Check out McVicker Pickles on Facebook for the latest news on pop-ups and events. The rules / important stuff:
We have a NO EXCEPTIONS 72 HOUR CANCELLATION policy
- this includes cancellation, re-books, gift certificates, moving classes, etc. For more information on canceling a class, please read our cancellation policy
. All classes are 21+ unless you email for permission. If any questions, please email us at info AT workshopsf DOT org
. ALL CLASSES TAKE PLACE AT WORKSHOP, 1798 MCALLISTER STREET UNLESS OTHERWISE NOTED ON THE TITLE AND LISTING.