Choose a different location or date to find an available class.
0 seats left
Quick Daikon and Carrot Vietnamese Pickle
Beet Pickled Eggs
Pickled Peaches with Fresno Chile Brine
Refrigerator Tomatillo-Lime Jam
What you will learn
Menu: Quick Daikon and Carrot Vietnamese Pickle – Beet Pickled Eggs – Pickled Peaches with Fresno Chile Brine – Refrigerator Tomatillo-Lime Jam
Class Description: From tangy and crunchy to spicy and sweet, you’ll find pickles popping up on restaurant menus around the world. In this hands-on class, our instructor will share the surprisingly simple techniques for creating quick pickles, preserved pickles, refrigerator jam and more. You’ll enjoy working alongside classmates honing knife skills as we prep fresh summer produce. After mastering the ins and outs of pickling, you’ll look forward to crafting your own unique varieties to showcase the best ingredients of summer.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.