Ah, pickling... the wonderful food preservation technique that transforms plain old veggies into tart little treasures. And what Sunday morning Bloody Mary isn’t perfected by a garnish of yummy pickled green beans? In this class, Kelly McVicker of McVicker Pickles guides you in the tasty art of pickling. You will learn how to pickle different types of vegetables at home, pickling safety tips, and tricks for creating the best flavors in your pickled goodies. Each student will leave class with one jar of pickled cucumbers, a second jar of a pickled seasonal vegetable (changes based on what’s in season), and a list of resources, places to buy pickling supplies, pickling tips, and recipes to ensure that you can repeat this process at home.

For this class, we re offering something new! We re going to take advantage of the fact that it s Sunday and do an extended "From the Farm to the Jar" session with a field trip to the lovely Divisadero Farmers Market. We ll meet at Workshop, then stroll down to the Market where we will choose some veggies to pickle in class. (You re also encouraged to bring some cash and get some fresh goodies for yourself to take home.) We ll go through what to look for when you re buying fresh veggies, talk to some farmers, and it ll be a fun start with some sunshine & shopping for this extended special version of our pickling class!

teacher bio:
Kelly McVicker has brine in her blood. Born and raised in Kansas, she learned all about pickling, canning, jellying and jamming from her grandmas. Several 4-H county fairs later, she landed in San Francisco and promptly began pickling all the fresh produce she could get her hands on. A writer by trade, Kelly spends her free time perfecting her recipe for Bacon Jam and luring friends into her cozy Lower Haight bunker with home-cooked meals and homemade pickles. She is the owner and Master Pickler of McVicker Pickles—look for them at the next Indie Mart!