From Thomas Keller's MasterClass


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

Topics include: Pickling


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

Topics include: Pickling

Thomas Keller

Teaches Cooking Techniques

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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.

One of the finest courses I have ever taken. The techniques along with the foundations and approach to each dish has already improved me cooking. The last two lessons can be applied to any endeavor or career. Can I have please take Keller's Masterclass part deux within 12 months sd I can continue this journey?

An amazing class taught by a true master with obvious passion and a love for his craft. Thank you so much!

The appealing aspect of Thomas Keller's class is that he wants to teach skills, not recipes. This is exactly the kind of class I have been looking for

So many things. I have been able to finness my cooking.


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.

Cari B.

Those look gorgeous. My question is in regards to the ratio of sugar to water and vinegar: what is the least amount of sugar required for adequate preservation? Must sugar be used? Is its presence in the recipe even related to preservation or is it simply a matter of taste/flavor enhancement ? While they are not neutral in flavor, I would prefer to use something other than cane sugar if sugar is required for the chemistry of the pickling process- would honey or maple be used at the same ratio?

Joyce Kidd

Great class. I've only just started pickling vegetables but plan on doing more and experimenting with different vegetables and spices. Thanks!

Gaby R.

If i wanted leaning more to the salty side, how much do we replace salt relative to sugar?