What to Buy for a Pickling Workshop

A pickling workshop needs more than vegetables and vinegar. You will need enough preserving jars and lids for each participant, shared preparation tools, cooking equipment, and items for tasting and refreshments. Plan one workstation for every two to four people, then buy or borrow spare knives, cutting boards, and measuring tools so the group does not wait. Check fresh produce shortly before the workshop and keep chilled supplies cold until setup.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Participant chairsqty 24
Buffet tableqty 2
Waste binsqty 4

Tableware

Platesqty 30
Bowlsqty 30
Drinking glassesqty 30
Coffee cupsqty 24
Knivesqty 30
Forksqty 30
Spoonsqty 30
Serving spoonsqty 8

Kitchen

Preserving jarsqty 60
Jar lidsqty 60
Cutting boardsqty 8
Chef's knivesqty 8
Vegetable peelersqty 6
Measuring cupsqty 6
Measuring spoonsqty 6
Mixing bowlsqty 8
Cooking potsqty 6
Canning funnelqty 6
Ladlesqty 8
Pliersqty 6
Kitchen scalesqty 4
Canning tongsqty 4
Kitchen towelsqty 20
Apronsqty 24
Disposable glovesqty 200
Hair coveringsqty 30
Labelsqty 100
Waterproof markersqty 12
Serving measuring cupsqty 4

Equipment

Portable cooktopsqty 6
Kettlesqty 2
Coolersqty 3
Extension cordsqty 6
Power stripsqty 6
Kitchen thermometersqty 4

Cleaning

Washing-up tubsqty 4
Dish brushesqty 6
Spongesqty 12
Bucketsqty 4

Catering

Groceries
- Cucumbers - 5 kilogram
- Red peppers - 3 kilograms
- Carrots - 3 kilogram
- Cauliflower - 3 pieces
- Red onions - 2 kilograms
- Yellow onions - 2 kilogram
- Garlic - 6 bulbs
- Green beans - 2 kilograms
- Apples - 4 kilograms
- Pears - 3 kilograms
- Lemons - 20 pieces
- Ginger - 500 grams
- Granulated sugar - 4 kilograms
- Soft brown sugar - 1 kilogram
- Preserving sugar - 2 kilograms
- Natural vinegar - 6 liters
- Apple cider vinegar - 3 liter
- White wine vinegar - 2 liter
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Coarse sea salt - 2 kilograms
- Table salt - 1 kilogram
- Black peppercorns - 250 gram
- Mustard seeds - 100 grams
- Dill seed - 100 gram
- Bay leaves - 2 bags
- Cloves - 1 jar
- Turmeric - 1 jar
- Chili flakes - 1 jar
- Curry powder - 1 jar
- Pectin - 4 packets
- Mustard - 2 jars
- Cream cheese - 1 kilogram
- Hummus - 1 kilogram
- Baguettes - 8 pieces
- Crackers - 6 packs
- Herb butter - 500 grams
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Apple juice - 6 liters
- Lemonade - 6 liters
- Cookies - 6 packs
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
- Hand sanitizer - 4 bottles

Tips

Buy at least one preserving jar and matching lid per planned recipe or participant, plus 10% extra for breakage or damaged lids. Check that every lid fits its jar before the workshop.
Allow one cutting board, chef’s knife, vegetable peeler, and measuring set for each workstation of two to four participants. Add one spare knife and board for every three workstations.
Choose cooking pots and portable cooktops based on the batch size of your recipes. Prepare enough capacity to heat the preserving liquid without filling a pot more than two-thirds full.
Bring a canning funnel, ladle, jar tongs, and kitchen scales to each shared cooking area. These are easy to overlook and quickly become bottlenecks when several groups fill jars at once.
Plan tasting and refreshments separately from the preserving work: provide one plate, fork, and drinking glass per participant, plus coffee cups, kettles, tea or coffee, and at least two waste bins.

Frequently asked questions

How many preserving jars do I need per person for a pickling workshop?: Plan one jar per participant for a simple workshop, or one jar per recipe each person prepares. Buy 10% extra jars and matching lids so a broken jar or faulty lid does not stop the session.
What kitchen equipment is needed for a pickling workshop?: Each workstation needs cutting boards, chef’s knives, vegetable peelers, measuring cups and spoons, and mixing bowls. Shared areas also need cooking pots, portable cooktops, a canning funnel, ladles, jar tongs, and kitchen scales.
How many people should share one pickling workstation?: Set up one workstation for two to four participants. For groups larger than four, add another complete set of cutting and measuring tools rather than relying on one shared knife or board.
When should I buy vegetables and fresh ingredients for a pickling workshop?: Buy fresh vegetables one to two days before the workshop and check them on the day itself. Chill perishable supplies as soon as they arrive, while jars, lids, and dry ingredients can be prepared several days earlier.

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