From Thomas Keller's MasterClass

Pickling

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

Topics include: Pickling

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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.

Reviews

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

Very technical and explains things well. Even if you are a more "advanced" cook, there are things to learn from the "basics".

Excellent programe. It changed how I choose ingredients. I am sure many of my friends and family members will be rewarded by wonderful food come out of my kitchen. Mahalo.

Chef Keller is a true professor of the culinary arts. I love his speaking style and ability to impart a sense of precision with regards to cooking. I also share his philosophy that feeding people is nurturing them. My wife says I show my love for people thru the food I prepare for them. Thanks for everything

I really enjoyed learning about the principles and disciplines and rituals to have. The cooking techniques. I look forward to going over this class again and again. I learned also some cool tools to make cooking easier and hassle free.

Comments

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!

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.