Culinary Arts


Thomas Keller

Lesson time 6:30 min

Capture the seasonal flavors of vegetables for year-round enjoyment by learning how to properly pickle them.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

WOW! I was skeptical at first since the class seemed basic, but I have to admit I learned something in every lesson. I've been inspired to do my best a little better each meal every day. Thank you Chef! I very much valued your style and knowledge.

I work in the food industry on the line and having the chance to see how Chef Keller works with these techniques, has been wonderful. To know how my handling of food is compared to a person who has been working with it there whole life gives me excitement to know where I could be.

Wow what can I say? Chef Tom is an incredible human being! His philosophy is spot on, and he’s correct in the fact that cooking is something we create to nurture those who we feed. This class was great, informative and most of all inspirational, wonderful job Chef and thank you for being my inspiration.

The get into the mind of a culinary genius was only a dream.prior to Master Class


Timothy E.

2 to 1 to one since ml = mg with clear liquids. 500 ml water, 250 ml vinegar and 250 mg sugar

A fellow student

I would love to know much is 2 parts to 1 part for the liquid? Can he give the exact number of grams for the size of the jar?

Jennifer T.

I have similar questions as other students but realize there's no one connected to the chef to give us answers. So...guess I'll Google!

Josianne B.

When in the jar, do you wait until the vegetables cool before closing the lid, or can you close and store when still hot. How long does it take to "pickle" the vegetables before you can eat them?

J C.

Ha! Pickled some jalapenos earlier this evening and then I bump into this lesson. Radish and red onion also makes a nice pickle. Do two, though, with a second small jar so you can give it away and hook someone else. But yeah, I really should be pickling a wider variety of stuff.

A fellow student

I have to say that I followed this method with some scepticism using our summer bounty from the garden. It has been amazing to put some on the weekend lunch plates as a side or add to a cheese board during a cold Nebraska winter. The color and flavors give me hope we will make it to summer again. Thanks!


how long do we let the veggies sit in the jar before they are able to be consumed?


My mother and grandmother always do large batch pickling but it is so time consuming. I like this type of pickling much better. Can't wait to try!

Chris M.

Did not realize one could pickle in this way without the whole jar-sterilization process I remember my mother and aunt doing. Looks much easier!

Matthew B.

I really enjoyed this one, I've never made pickles before. I'm excited to try the far left one (curry pickles) and the rosemary mushrooms.