‘WHERE WOULD WE BE WITHOUT SALT?” JAMES BEARD
The momentum of artisan food continues to barrel forward with something retro taking the spotlight every other day.
Pucker up – pickle-palooza is one of the current rages and is here to stay. And, no, I am not talking about the pickling your grandma would make for picnics or winter pantry storage, either. The pickling fixation has slammed into food circles with chefs and gourmands alike elevating dishes with brined garnishes and sides that are as avant-guarde as they are unorthodox. For the past 2-3 years, pickling has reaffirmed its claim to fame and become a blockbuster not to be ignored.
Extending to the bar scene, where mixologists are introducing cocktails and beverages that include pickles of some sort and more importantly the brine. Thought to have originated in Brooklyn’s hipster bar scene, a Pickleback gets you two shots: one with Irish Whiskey and the chaser is pickle juice. No, don’t look so horrified, I tried the concoction and it is actually rather addicting within its weirdness. Because you might as well know, pickle juice is being fêted as the new superfood, not only because fermented foods are rather splendid for your gut, but the salt in the brine acts as a stabilizer. It accentuates flavors and makes for an awesome cocktail – try a dill pickle martini or a pickled margarita. And you guessed it; you can now buy Gordy’s Fine Brine, pickle in a can.
The list doesn’t conclude with the ever-loving pickled cucumber for the self-processed, home canning picklers around the world. Try saying that three times fast! There’s a veritable veggie arsenal that is totally pickle-worthy and when combined together balances all kinds of dishes. The most common are red cabbage, onions, beets, radishes and peppers (sweet and hot), even tomatoes. Same goes for carrots, asparagus and corn for relish.
In European and Middle Eastern countries artichoke hearts or eggplant, are ever popular for pickling. And of course, not forgetting that’s were capers, grape leaves and most of the olive varieties originate from. And here, the folks from down South have a huge love for anything pickled – who hasn’t had some pickled okra or green beans?
PICKLED INDIAN CAULIFLOWER
Jump onto the pickle express and work with turnips, kale, green onions and ramps which are more pungent than scallions but with a subtle, mild garlicky flavor. Ramps are hard to find, but well worth hunting for them, they are truly intoxicating!
Try some Indian pickled cauliflower or some amazing deviled eggs. And just for good measure ol’ fashioned Gardiniera, a medley of vegetables pickled together or Fennel and Apple Pickle.
PICKLED DEVILED EGGS
And lastly, for something rather intriguing. I recently found a terrific recipe for pickled raisins which is truly inspirational paired with pork chops, in tacos, ramen noodles bowls and salads. Believe me, the options are endless for a sweet, spicy, sour or salty outcome.
