One of the new trends I’m seeing is a revival in the art of pickling. Everything is being pickled these days including green beans, beets, zucchini, and fennel. Even regular cucumber based pickles are getting new flavors – hot an spicy, loaded with booze or even bacon flavored! Here are a few I’ve tried and a few I haven’t yet, but really want to.
I recently ordered a couple of jars of McClure’s Spicy Pickles from Fab (I love Fab, by the way, they are a great site for foodies). These are some serious pickles! The crunch and quality are great and they are not kidding when they say spicy! I can barely handle them just on their own, but I find them to be just the right touch on a chicken sandwich. They are also great when you have a cold – cleared my sinuses up immediately!
Recently I read an article about pickled Brussels sprouts. This caught my attention because I just love Brussels sprouts! I was very excited to try them so I opened the bottle, popped one in and…………….I really don’t know. On the plus side, they were not mushy, which I feared they would be. But mostly they were……bitter. Not even all that spicy. I think I can find places to use these, cut up in a salad or as a cool garnish for a martini, but on the whole I wouldn’t buy them again.
The last jar I had waiting for me had just arrived from Williams Sonoma, and was I very excited. It was a jar of Honey Pickled Turnips from Blackberry Farm. I really like turnips and I had fallen in love with pickled turnips at a Middle Eastern place down the street from me that recently closed down. I craved them during my pregnancy and the craving really never went away. When I opened this jar, the pieces of turnip looked like pickled ginger to me, but when you ate one you definitely tasted the turnip and a touch of sweetness from the honey. They are different from the ones I used to get, mostly due to the shape, the ones I had had before were more carrot stick sized and crunchier as a result, but these are still very good. I can’t wait to make some falafel (or let’s be honest – buy some falafel) and slather them on. I’m sure I’ll find other uses for them too.
There are a bunch of other pickled things I haven’t had a chance to try yet, but I’m very interested in. I just read that at ‘wichcraft in New York, they use pickled mustard seeds instead of mustard. That sounds really interesting. The thing that has me totally drooling, though, and I’m just going to have to break down and buy it, is the Pickled Soy Shitake Mushrooms from Jarred SF. You can order them from New York Mouth , along with a ton of other really amazing sounding pickled items. In fact, New York Mouth has a ‘Pickles Every Month‘ club that you can order and they’ll send you stuff like this all the time!
What interesting pickled thing have you tried lately?