Surprising Pickles

Along with the cherry pie, one of the great food pleasures of my recent trip to Michigan was a pickle surprise. We stopped for dinner at 9 Beans Row in Suttons Bay, in northern Michigan’s Leelanau Peninsula, and the rosti dish arrived with a ramekin of pickled rhubarb and Swiss chard. I didn’t recognize the chard at first. I only noticed its taste–much tarter than the relatively sweet slices of green rhubarb stacked underneath the stems. A tiny dish of sweet and sour pickles on a cool summer night. The chef told me he quick pickled both vegetables four days before. We end up getting a lot of chard from family in the summer, and I’m always looking for ways to use up the stems. This will be another trick to add to the playbook. Recipe to try: -Pickled Swiss Chard Stems Have a favorite pickle? (Photo: Sara Bonisteel)

Leave a Reply

Your email address will not be published.

Subscribe to get this amazing EBOOK FREE

By subscribing to this newsletter you agree to our Privacy Policy