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).

Menu

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.

Details

  • Wine included
  • Light meal served in class
  • Work in teams
  • Suitable for vegetarians
  • Ages 18+

FAQ

What is the format of a typical cooking class?

Virtual: The average duration of our virtual cooking classes is 1 1/2 hours. Attendees will be cooking simultaneously with the instructor using items from the ingredients list provided at the point of registration. The instructor will share Pro tips and techniques while answering questions from the audience via Chat. The class will conclude with a Q&A session for any remaining questions and attendees can enjoy the food they’ve cooked, or save it to eat later based on instructor’s direction.

Note that spots purchased for a virtual class can be enjoyed by you or anyone else in your kitchen. However, the link you will receive to log into the class is unique so if you want your friends in other locations to join you, they too will need to purchase a spot.

In-Person: The average duration of our in-person 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. 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.

 

When should I arrive for my class?

Virtual: Attendees should log onto the webinar provided about 5 minutes before the start time. Virtual classes start promptly on time.

Please note: You must complete an additional registration link to enter the class on the scheduled date. The link will be sent to you via email one day before class.

In-Person: Doors open 15 minutes before the class start time.

What do I need to bring with me to class?

Virtual: You will be given a list of ingredients and necessary equipment at the point of registration. We’ve made a conscious effort to include common ingredients and equipment that are accessible to everyone while offering suggestions for substitutions where they may apply.

In-Person: 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. 

Do I need to eat before class?

Virtual: You will be able to enjoy the fruits of your labor at the end of class but feel free to snack while you follow along or pour yourself a glass of wine.

In-Person: 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.

What should I wear to class?

Virtual: 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.

In-Person: Same as above. 

More FAQ

Cancellation Policy

Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy