PLEASE NOTE: THIS CLASS TAKES PLACE AT WORKSHOPSF’S SECOND LOCATION IN UPPER HAIGHT AT 1310 HAIGHT STREET b/w CENTRAL AND MASONIC.
Join Kelly McVicker, founder of McVicker Pickles, for this hands-on class to fancy up your pantry and start making your own condiments and sauces! Using fresh, seasonal ingredients, you will learn to make the following:
- Spicy, salty, umami-y fermented Sriracha-style sauce that will make you toss the ol’ rooster bottle
- Preserved lemon paste that can be used to season rice, cous-cous, and much more
- Beer mustard that will sweeten up your sandwich OR clear up your sinuses, according to
You’ll learn how salt and acid can be used to naturally preserve foods, and how long you can safely keep these pantry gems. This class also covers best practices for preservation, which items can be canned, and when it’s best to refrigerate. Each student will take home a small jar of each recipe made in class, so three jars total. Get ready for your taste bud wake-up call!
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. Check out McVicker Pickles on Facebook
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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