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.

This class has made me more careful in my preparation of food. My husband says it has raised my cooking skills a lot. I really enjoyed it and thank Thomas Keller.

More than anything the class has made me want to try new techniques and foods. I’ve been to French Laundry and Bouchon. I’ve always been impressed and amazed by Thomas Keller. Now I’m inspired.

I am influenced, inspired, and in awe of Thomas Keller!!!! He is the culinary Bob Ross! Thank you for this opportunity to learn from him

I very much appreciated learning proper techniques for many dishes. I have incorporated several approaches into my own cooking thus elevating my dishes. Thank you for this very informative master class!


Ramona W.

I love Pickling....I grow Pickling Cucumbers in our garden each year and make Bread and Butter Pickles with Black Gold Garlic...I can and give as gifts. This lesson showed me I can pickle some other of my vegetables....I did add just a little Turmeric to the pickling liquid...

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!


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!