Small-Batch Pickle Fest with Miriam Rubin

Join Pickle Maven, food writer, and cookbook author Miriam Rubin in our Small-Batch Pickle Fest. We’ll be making Miriam’s family recipe: Grandma Rubin’s Kosher Dills, and each participant will take home a jar of pickles they packed themselves. These yummy pickles do not require processing or vats of hot water, nor do they take tons of time to make.

In addition to the classic Kosher dill, we’ll delve into quick pickles – call them quickles — which add sparkle to so many summer dishes. Here’s what’s planned: Easy Preserved Lemons, Super-Fast Lime-Pickled Red Onions, and Zesty Pickled Radishes and Chiles. These flavor-packed elements are simple to prepare and can take a standard salad, sandwich, grain bowl or taco from pretty good to truly great. Miriam will demonstrate these “Quickles” and we’ll have a tasting so we can talk about the many dishes that can benefit from the enhanced flavor and presentation with these yummy and beautiful quick pickles. Our Pickle-Fest with Miriam is for novices or the experienced pickler.

Learn to make:

· Kosher Dills

· Preserved Lemons

· Lime-Quick Pickled Red Onions

· Quick Pickled Radishes and Chiles

NOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before signing up for this class.

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.

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.

CLICK HERE TO ORDER A TICKET

Important Information regarding our Covid19 Protocols:

This will be a live, in-person class limited to ten attendees. Masks will be optional. In order to attend, all students MUST be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated, but, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR, a CDC Covid Vaccination Record Card. You will receive emailed reminders about this before the class. If you arrive without your vaccination documents you will not be admitted into the class, and we will be unable to offer a refund. So please, bring your documents on class day! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes.

The instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking!

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day.