WORKSHOP | Pickles

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WORKSHOP | Pickles

75.00

Sunday, Feb 12, 2017

4pm-7pm

We can’t think of a better way to settle into a long, cold winter than by learning how to preserve fresh vegetables to add crunch and brightness to your food all season long.

Pickling has a long and important history in the cuisines of the Jewish diaspora. For communities all over the Middle East and Europe, pickling was a thrifty way to preserve the bounty of the harvest. And so it became an essential ingredient in Israeli cuisine.

Learn how to make:

Moroccan preserved lemons

pearl onions with rose vinegar

classic garlic dill cucumbers

Iranian mixed vegetable pickles

Iraqi style “Turshi”


Refreshments will be served during the class.

Location: Bedford Stuyvesant, Brooklyn
(exact address will be supplied after booking)

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