30 2020

Pickling at Home with CJP and The Gefilteria

7:30PM - 8:30PM  


Contact Meghan G.

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, a co-owner at 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.

This event is free for all who attend; however, we do ask that you sign up by 5:00 p.m. on Thursday, April 30. Only one registration is needed per household, and participants will receive a Zoom link on Tuesday, April 28.

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)
  • 1.5 tbsp. Kosher salt (or any non-iodized salt)
  • 1 lb. tresh 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.

Jeffrey Yoskowitz is a co-owner of The Gefilteria, a culinary venture that reimagines eastern European Jewish cooking, and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron Books), named a National Jewish Book Awards finalist.

A food entrepreneur and writer, Jeffrey travels the globe speaking, cooking and teaching. His writings on food and culture appear in The New York Times, The Atlantic, and Tablet, among others. He teaches Jewish culinary anthropology at The City College of New York and serves as chef and scholar-in-residence for a culinary heritage tour he developed in eastern Europe with the award-winning Polin museum in Warsaw.  

He has cooked as a guest chef at the esteemed James Beard House kitchen and was named to the Forbes Magazine 30 under 30 list for Food and Wine, as well as The Forward 50.

Want to learn more about our featured guest? Check out "How a Jersey Boy Became a ‘Chief Pickler’" from Jewish Food Society.