Interested in booking a private class?
Since founding McVicker Pickles in 2012, Kelly has taught thousands of folks across the Bay Area how to make pickles, jams, mustards, and more. Now, joining her for a workshop is as easy as logging into Zoom or your preferred meeting platform.
Whether you’re a work team, a family, or just a group of folks who want to connect and learn something new, Kelly is ready to welcome you with a lively and interactive experience. Pull up a stool at the bar, and let’s get going!
Homemade Quick(er) Kimchi
A staple of Korean cuisine and increasingly loved by people everywhere, kimchi is the holy grail of lacto- fermented foods. Eating kimchi on a regular basis is a great way to boost your immunity and introduce your palate to the funky complexity of fermented flavors.
This class covers the all the basics of kimchi with a simple recipe that can be made in less than an hour. Kelly will also share other kimchi recipes from her book Essential Vegetable Fermentation for you to try on your own. Once you learn the steps, you’ll be ready to make kimchi from all sorts of vegetables at home!
“KELLY BLEW IT OUT OF THE WATER! THE SPACE WAS PERFECT FOR DEMONSTRATING ALL STEPS IN THE PICKLING/CANNING PROCESS AND THERE WAS PLENTY OF HANDS-ON. KELLY DID A GREAT JOB LEADING THE CLASS AND WAS ABLE TO ANSWER EVERY QUESTION. WE EACH WWENT HOME WITH A JAR OF PICKLED CARROTS AND KIMCHI. YOU CANNOT BEAT THIS PRICE-IF YOU’RE AT ALL INTERESTED IN PICKLING, TAKE THIS CLASS!”
- TIM M.
"KELLY’S CLASSES ARE GREAT (BOTH PICKLING & JAM)! REALLY ORGANIZED AND VERY INFORMATIVE IN A CASUAL & FUN ENVIRONMENT. TASTY SAMPLES, LOTS OF HANDS ON. GROUPS ARE SMALL AND YOU GET TO DO EVERYTHING! LOTS OF FUN!
- JACKIE L.
Give the gift of Pickling Power!
Gift certificates available here.
In this class, Kelly McVicker, founder of McVicker Pickles, guides you in the tasty art of pickling, covering both fermented and “quick” or vinegar-brined pickles.
In this class, Kelly McVicker, founder of McVicker Pickles, guides you in the tasty art of pickling, covering both fermented and “quick” or vinegar-brined pickles.
In this class, Kelly McVicker, founder of McVicker Pickles, guides you in the tasty art of pickling, covering both fermented and “quick” or vinegar-brined pickles.
In this class, Kelly McVicker, founder of McVicker Pickles, guides you in the tasty art of pickling, covering both fermented and “quick” or vinegar-brined pickles.
Taught at Workshop SF
Ah, pickling... the wonderful food preservation technique that transforms plain old veggies into tart little treasures. And what Sunday morning Bloody Mary isn’t perfected by a garnish of yummy pickled green beans? In this class, Kelly McVicker, founder of McVicker Pickles, guides you in the tasty art of pickling, covering both fermented and “quick” or vinegar-brined pickles. You will learn how to make your own pickles, steps to ensure safety, and tricks for creating the best flavors in your pickled goodies. Each student will leave class with two types of pickled vegetables, plus a list of resources and recipes to ensure that you can repeat this process at home.
Taught at Workshop SF
We’re taking pickling up a notch in this new class with our pickling maven, Kelly McVicker. We think it’s a damn shame that whiskey’s reputation has been tarnished by its association with the dreaded whiskey d*ck, so were here to defend its honor with...whiskey picks!
That’s right: In this class we will teach you how to make a nice & firm dill pickle, then we’ll booze it up a notch and show you how to incorporate booze into the brine, not only creating amazing flavors but keeping your spirits up and your cheeks warm as you go. Each class will differ based on what’s in season, but expect to learn recipes like Maple-Whiskey Pickles, Bourbon-Pickled Jalapenos (our favorite at workshop- we are ADDICTED) and smoky Porter Pickles using Speakeasy’s Payback Porter beer. Of course, we couldn’t just throw these elixirs into the brine without tasting them first, (RIGHT?) so we’ll sample a few whiskeys as we go and chase ’em down with pickle backs.
You will leave with two jars of goodies and plenty of sampling of whiskey, brines, pickle backs, beers and pickles in class. Expect a super fun class that teaches you the basics of pickling with the added bonus of fine spirits, making for a perfect date night or night out with friends.
Taught at Workshop SF
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Fermentation, y’all! It’s that magical, microbial, mysterious process that transforms raw veggies into flavor-filled delights. Not only is lacto-fermentation an effective way to preserve the harvest, it’s also a time-honored method of increasing the nutritional value of food and adding digestive enzymes to your diet.
In this class you’ll learn the secrets behind lacto-fermentation as you try your hand at making your choice of spicy kimchi or tasty sauerkraut. We’ll also do a fermented pickle recipe using cucumbers or another seasonal veggie. We’ll have all the goods on hand to creative a variety of gourmet home-crafted options to tickle your palate. Take home your custom creation, keep an eye on your ’edible pet,’ and enjoy the flavor in a few weeks. In addition to your jar of tasty goodness, you’ll also leave with some specific recipes and the knowledge and skills to apply lacto-fermenting techniques to just about any fruit or vegetable.
