Pickle Crazy

It was a few months back for my third wedding anniversary that my wife and I traveled up to Charleston, South Carolina. We stayed in a hotel just outside of town, but spent most of our time in downtown.

The first day we were there, we were lucky enough to have been greeted by the Sunday morning Farmer's Market. It was awesome!!! There was great food, crafts, produce.... I mean, what an experience. Later that night we had dinner at McCrady's restaurant, and it was a wonderful meal prepared by Chef Sean Brock's staff(if your ever in the Charleston area you must go). But one thing that I had noticed while at the farmers market, and that stood out to me while dining at McCrady's was all of the different pickled items. What a great way to add contrast and/or balance to a dish. You can have salty, sweet, sour or fermented pickles.

So, needless to say, the next day when my wife and I went shopping I bought a couple of old southern pickling books and have been at it ever since. If there is anything lying around the restaurant unspoken for, you better believe I'll take it in a heartbeat. Here are some of the things that we have done. Once again, most of these pictures were taken with my cell phone, so apologies for the quality.

From left to right:
Balsamic/Port Cherries, Spicy Vanilla Cherries, Gooseberry Preserves, Pickled Sunchokes.

From left to right:
Spicy Mango Vinegar, Hasta la Pasta Squash Preserves, More Gooseberry's, Longpepper Cherries.

From left to right:
Sweet Pickle Chips, Chef Windus' Schichimi Carrots.

Pickled Organic Okra

Pickled Hot Peppers

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