- $60 for one admission to a BYOB pickling workshop with Kelly McVicker
- Upon purchase, you may schedule for one of the available dates
- You must reserve your date here in advance of the event
The event will be held at a Central North San Francisco residence. The exact address will be shared after purchase.
Each event is capped at 7 purchasers; each event requires a minimum of 5 purchasers in order to take place.
What You’ll Do
When it comes to the delicious world of pickling, dill cucumbers are just the tip of the iceberg. Join Kelly McVicker, a lifelong pickler and the founder of McVicker Pickles, as you dive into the history of food preservation before getting hands-on with seasonal veggies to pickle your own jar. While you work, Kelly overviews flavor combinations, how to experiment with recipes without compromising safety, and how to incorporate pickled goods into your meals.
Pickle Your Own Jar of Veggies
Overview the basics of pickling alongside an expert before chopping and preserving your own seasonal vegetables
Takeaway Recipes and Resources
Leave with your handmade jar, a bag of McVicker Pickles’ special spice blend, and a list of recipes and resources for future pickling endeavors
Grab a favorite beverage or bottle of vino enjoy at this social workshop
Founder, McVicker Pickles
Kelly McVicker discovered the fine (and yummy) art of pickling the old-fashioned way: through her grandmothers. When she moved to San Francisco, she perfected her traditional recipes, and her innovative pickle and mustard blends went on to win first place in three categories at the 2012 Eat Real Festival. Today, Kelly shares her passion for canning, preserving, and pickling through teaching workshops (including a TEDx talk), running the website The Can Can Girls along with her childhood best friend Heidi Brown, and leading operations at her company, McVicker Pickles.