Pickling at Home With CJP and The Gefilteria

Top Pick April 30, 2020 Free 0
(Image: iStock/khromova)
(Image: iStock/khromova)

Want to connect with your community while you’re stuck at home? Interested in learning new ways to make the most of your groceries? We’ve got the perfect quarantine activity for you.

You’re invited to join CJP for a virtual pickling event from the comfort of your kitchen. Jeff Yoskowitz, co-owner of Brooklyn-based The Gefilteria, will lead us through a fun and interactive demonstration. Together, we’ll learn how to make sauerkraut and pickle a variety of vegetables using basic ingredients and supplies. Jeff will also discuss the art of pickling and its importance in Jewish cuisine, history, and culture. (Who knew?) We hope you’ll join us so we can learn and create together.

Zoom link provided after registration.

Shopping is not required; you can use whatever’s in your kitchen, or simply follow along and pickle on your own later. Want to gather supplies and prep your kitchen in advance? Here are the ingredients you’ll need—and remember, Jeff will help us work with what we have!

For pickles:

  • 1 glass jar (ideally quart-sized with a wide-mouth but work with whatever you have!)
  • 1 quart-sized plastic zip-top bag
  • Filtered water (or tap water)
  • 1 1/2 tbsp. kosher salt (or any non-iodized salt)
  • 1 lb. fresh green beans OR 1-1.5 lbs. Kirby (pickling) cucumbers (OR 1.5 lbs. turnips/brussels sprouts/green tomatoes)
  • 1-2 sprigs dill
  • 3-4 garlic cloves
  • 1 tsp. whole black peppercorns
  • 1 tsp. whole coriander seeds
  • 1 tsp. yellow mustard seeds
  • 1-2 bay leaves
  • 1/2 tsp. whole cloves (optional)
  • 1 cinnamon stick (optional)
  • 1 whole dried chili pepper (optional)

For sauerkraut:

  • 1 glass jar (ideally quart-sized with a wide-mouth but work with whatever you have!)
  • 1 quart-sized plastic zip-top bag
  • 2-2.5 lbs. cabbage (a small head of cabbage or part of a larger head of cabbage)
  • 2 tbsp. Kosher salt (or any non-iodized salt)

For questions or additional information, please email Meghan or call her at 617-457-8736.

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Fact Sheet
When
Thursday, April 30, 2020, 7:30 pm - 8:15 pm
* Registration closes on April 30th at 5pm
Price
Free

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