The start of spring means that soon we will be inundated with fresh fruits and vegetables — and that’s a good thing, especially if you know how to pickle. After all, pickling isn’t something you just do to cucumbers, and you don’t have to age pickles for decades like your Midwestern grandmother did. In fact, gourmet pickles can come in all sorts of flavors, and there isn’t any sort of vegetable inappropriate for this treatment. Just ask the guys behind McClure’s Pickles, that popular artisanal company that sells its tasty cukes all around town and has teamed up with Brooklyn Kitchen to offer a recurring class on the art of pickling.
What to Expect: In this two-hour, hands-on class at Brooklyn Kitchen, an expert from McClure’s gives students step-by-step instructions on how to pickle in the vinegar-brined method, using whatever fresh, seasonal vegetable is available. On one occasion, the vegetable was cauliflower, which got a special cumin-tinged soak for a crisp, slightly spicy pickle that matured on the shelf in a week. Whatever pint guests happen to be pickling, they also get to take home. Better yet, complimentary Brooklyn Brewery beer is available in class, and there’s a 10-percent discount off the entire store after class.
Price: $60 per person
When: The next available class is April 7 at 6:30pm, and this class usually happens twice a month. For future dates and locations, check the calendar.
What to Bring: All you need for this class is a good attitude and love for pickles.