Pickling & Preserving
$165 per person
What You'll Learn
By the end of the class, you will:
- Understand the basics of fermentation and vinegar pickling, and know how to think beyond the cucumber and use these techniques with a variety of fruits and vegetables
- Learn step-by-step instructions for safely preserving high-acid foods like jams and pickles
- Gain an understanding of which preservation methods are best for different produce and purposes
About This Class
How does a cucumber become a pickle? What’s the difference between quick pickling, canning & fermenting? Which preserves can be safely canned for shelf storage, and which are best for refrigeration? Can you really pickle anything? And what’s the deal with that Vlasic stork? Ponder these pickling puzzles no more, my friends!
In this class, Kelly McVicker of McVicker Pickles breaks down the art & science of food preservation, teaching you how to use pickling and preserving techniques to savor the best of the season. You will learn how to follow your nose to create fantastic flavor combinations, experiment with recipes without compromising food safety, and bring pickles and preserves “beyond the jar” by using them in different dishes. You will also learn the basic steps for home canning, which you can use to preserve pickles, jams, and other high-acid foods for shelf storage (handy in case of a natural disaster or a Zombie attack, whichever comes first).
Each student will bring home a sample of the pickles prepared in class – Classic Garlic Dill & Bread & Butter Pickles, Fermented Rainbow Carrot Sticks, Pickled Grapes with Chai Spices, Preserved Lemons in Sea Salt, Southern-Style Pickled Peaches
Note: Menu is driven by seasonal produce and is subject to change based on what is available at the market.
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Kelly McVicker is the founder of San Francisco-based McVicker Pickles, where she blends her Kansas roots with California flavors via small batch pickles and condiments that have gained a cult following on the shelves of Bi-Rite and other Bay Area purveyors. Kelly has presented at TEDx, San Francisco Street Food Festival, Maker Faire, Eat Real Festival, and other events. She has contributed recipes for books and magazines focused on food preservation, and is currently researching for a book project of her own. Kelly is a Certified Master Food Preserver, which means she can teach you how to safely can, pickle, ferment, jam, jelly, dehydrate, or help you test your pressure canner. She lives in the Lower Haight and teaches hands-on preservation classes around the Bay Area.