WORKSHOP | Pickles

sold out

WORKSHOP | Pickles


Sunday, Feb 12, 2017


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)

Add To Cart