Pickles are so much more than just a sour cucumber!
In this hands-on class, we'll make at least three different types of quick refrigerator pickles, two savory and one sweet. Refrigerator pickles are a super way to get into preserving at home - you get all of the flavor and benefit of homemade pickles, but without the hassle of worrying about canning and sterilization equipment for long-term shelf storage.
These won't be your average cucumber pickles. We will discuss and experiment with different fruit, veggie and spice combinations. Everyone will leave feeling confident enough to make pickles of all sorts at home. Not only will you leave with a few quick pickle recipes, but you'll also get to bring home one or two jars of the pickles we make in class - so that you can enjoy the spoils of your newfound quick pickling skills!
Ger-Nis Culinary & Herb Center
540 President Street Suite 2 E
We'll discuss a little bit about the food science behind pickling and how to get creative with pickles in the kitchen. Plus, everyone will get involved and lend a hand to make a few different batches of pickles in class. All students will go home with the confidence to make pickles at home and at least one jar of the pickles we make in class.
7:00 pm - 8:30 pm EDTAdd to Cal
Carrie King is a trained chef who has traded restaurant kitchens for teaching kitchens. A graduate of the French Culinary Institute in lower Manattan, Carrie cooked in France, Ireland and New York, and has taught cooking classes and demos at The Stone Barns Center for Food and Agriculture, The Brooklyn Brainery, the Greenmarket, and in Dublin, Ireland. When not teaching about food, Carrie writes about it. A regular contributor to Honest Cooking, she is a food and drink columnist for Brooklyn Exposed and the author of the blog, A Cook Grows in Brooklyn, where she writes about eating locally and seasonally.