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Thomas Keller

Lesson time 06:29 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.

About the Instructor

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.

I truly enjoyed listening, watching and learning from Thomas Keller. His calm pace and cool demeanor was a refreshing break from other cooking shows on TV, which sometimes seem frantic. This was my first Master Class and I hope all are this good.

wonderful classes! Can't wait to start the next series!

It was great!! I loved every chapter of this Masterclass, chef Thomas Keller did a great job in teaching the cooking techniques, I´d recommend it 100%

I love Thomas Keller and was happy to take the class. I learned very valuable techniques and improved my skills through this class. I am sad the class is over. I feel there is much more we can learn from him still.


A fellow student

Once open, how long does it last? I know he mentioned 12 months but is that not yet opened?

Brandon K.

This is a very sweet pickling liquid. So, naturally it goes great with some spice. I added thai chilies to my liquid and kept everything else the same. These are absolutely outstanding! These are requested every week from the family for sandwiches and snacking. I've probably made 30 jars since taking this lesson several weeks ago. The neighbors love them too!

Lori F.

Found on the National Center For Home Food Preservation that you can let them set 3-5 days on the countertop, some other sites say 3 days to 2 weeks until they are the taste you like, then put in the fridge. This was so easy and I look forward to doing this more with the bounty from my garden. This time I pickled some little pearl onions, garlic, added dill herbs and thyme, and also did chard stems and carrots.


Did the pickling as well! Can't wait to try them. Any news on the resting time it needs to stay in the fridge? I see in chat that this question was asked, but no response. And I confirm theres is nothing about it in the workbook.

Nikhil N.

How is this different from canning? Should I have botulism concerns? Is this only a refrigerator recipe? Are there any sterilization concerns?

A fellow student

Made the pickle! Added some celery seeds, a lemon peel, and a dried chile de arbol. We shall see how it goes! Any thoughts on how long to leave in the fridge before we eat? He seems to have forgotten that in the video and I can't find it in the workbook either.

Anthony T.

This video leaves out the 2 most important steps—whether it needs to be refrigerated or not, and how long it needs to ferment.

Alex R.

How long do you keep the vegetables in the jar before they are pickled and ready to eat?

A fellow student

I love this class! Exactly what I needed to up my game in the kitchen so Thank you, Chef Keller. Here are my pickled cucumbers. Fresh and tasty! Thin slices of one cucumber, lightly salted, left under a weight for 30 min to drain water. 1/2 c water, 2 Tbsp vinager, 3 Tbsp sugar, 2 Tbsp parsley, a pinch of White peppar.

A fellow student

Hmm!! Never know that we pickle with sugar not salt!!!! Well try it soon :)