PICKLES! A Zoom Class with Miriam Rubin

Join pickle maven, food writer and cookbook author Miriam Rubin in a virtual small-batch pickle fest. In this on-line Zoom class you’ll prepare pickles in your own kitchen as she demonstrates, or just watch and make them later.

There is no special equipment required for this class, except a few clean canning jars. We’ll be making two types: Miriam’s family recipe: Grandma Rubin’s Kosher Dills plus a super-fast Fresh Dill pickle. None require processing or vats of hot water or tons of time.

You’ll need some garden or farmer’s market fresh Kirby or pickling cukes. For the Fresh Dills, you can use pickling cukes or you can use the seedless, smooth-skinned type which are found in farmer’s markets or at the grocery store. You’ll also need garlic, sweet red or white onion, pickling spice, cider vinegar, kosher salt, sugar and a few spices you probably already have in your cupboard. Join us on-line and learn how to put up the bounty of summer. The class is for novices or the experienced pickler. We hope to see you on Zoom!

About Miriam Rubin:

A graduate of the Culinary Institute of America, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook, Grains, was published in 1995. For nine years, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades. She is currently the recipe columnist for Rural Intelligence.

Her work has appeared in Prevention, Organic Gardening, Redbook, Working Woman, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites.

Her book, Tomatoes, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania.

Important information: As soon as you are registered for this class you will receive a confirmation email plus class recipes so you may do your own shopping and prep in advance of the class. You will also receive a link to Zoom to join us at the scheduled time. If you choose to cook with us, feel free to have an extra pair of hands in your kitchen, perhaps a trusty sous-chef, family member or pal can join you. If you rather sit back and watch the class and take notes, that’s great too!

Cancellation/Refund Policy: All sales for on-line workshops and cooking classes are final. No credit or refund is available. HGS Home Chef reserves the right to cancel a program at any time. If a cooking class or workshop is canceled you will receive a full refund.