In this class students will learn to make two of the most iconic Jewish deli foods: pickles and knish. The pickling portion of the workshop will introduce the basics of pickling and fermentation. Students will sample various finished pickles and make two batches of their own: one quick pickle with vinegar, and a traditional, naturally fermented pickle. 

In the baking portion, we will bake classic knish, made with a schmaltz dough and stuffed with potato and onion. Students will learn to stretch and stuff dough, form, and bake knish. Students will leave with two quarts of pickles and a half dozen knish.

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