Culinary Arts

Pickling

Thomas Keller

Lesson time 6:30 min

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

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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.



Reviews

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

Have cooked my entire life, but this has inspired me to become better

Phenomenal class! Thomas Keller gives clear directions and breaks steps down into manageable parts. Extremely organized and thorough. Well done!

Thank you, truly thank you! I learned so many new techniques implement. I was sad this ended and hope you will return for another masterclass. One thing that is clear is how humble you are, which I have the upmost respect for, and will aspire to be the same. Thank you again!

I couldn't believe how many basic things I was doing wrong and I have most certainly learnt the art of smelling, of awareness, of smelling and getting down to enjoying the process of cooking more.


Comments

A fellow student

Is it possible to leave out the sugar ? What effects would that ultimately have?

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!

Bonnie

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

Kara

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!