Pickle power: Pick­led veggies can be de­li­cious, health­ful ad­di­tions to a meal.

The age-old prac­tice of pick­ling is ex­pe­ri­enc­ing a new surge in pop­u­lar­ity.

Milwaukee Health - - DE­PART­MENTS - - ANN CHRISTENSON

PICK­LING FOOD IN BRINE OR VINE­GAR is one of the old­est preser­va­tion meth­ods (the high acid con­tent pre­vents spoilage). It falls com­pletely in line with our cul­ture’s embrace of the farm-to-ta­ble move­ment and with Wis­con­sin’s long love af­fair with fru­gal­ity. Plus, some pick­led foods are fer­mented, a process that cre­ates pro­bi­otics, which help your di­ges­tive sys­tem.

Even peo­ple who don’t think they have time to cook can whip out sim­ple, small-batch pick­led veg­eta­bles with­out us­ing for­mal can­ning tech­niques. Here we’re talk­ing about short-term stor­age, not months on a shelf. But af­ter all, you want to eat these bright, pun­gent beau­ties – not look at them! And they pro­vide a pleas­ant con­trast of fla­vors when added to a dish.

If you want to see how pick­led fla­vors trans­form food with­out stocking up on ap­ple cider vine­gar, pick up a jar of dilly beans, pick­led beets or Brus­sels sprouts made by Door County-based Wienke’s Mar­ket (avail­able at Out­post Nat­u­ral Foods) or head to restau­rants like San­ford where co-owner Justin Apra­hamian pre­serves in­gre­di­ents with such ded­i­ca­tion that he re­cently se­cured a com­mer­cial pick­ling li­cense to sell the restau­rant’s cre­ations to the pub­lic. Soon you’ll be able to buy his first of­fer­ings – pick­led quince and Moroc­can spiced rutabaga – to use at home. At San­ford, he’s serv­ing ev­ery­thing from pick­led tea eggs to fer­mented ramp paste over roasted veg­eta­bles.

Chef Erik Hansen cre­ated this up­dated take on a rel­ish tray, fea­tur­ing an as­sort­ment of pick­led veg­eta­bles.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.