The Valley Table: Pickling


“Like many chefs, [Executive Chef Andy Nusser] looks for seasonal ingredients to pickle. His pickling year starts early in the spring with fiddlehead ferns, then moves on to pickled ramp bulbs. (‘There are so many you don’t know what to do with them,’ he laughs.) In summer, his paper-thin sliced watermelon rind takes center stage; in fall he transitions to butternut squash. All the while he is constantly replenishing his pickled pearl onions and baby peppers.”

[via The Valley Table]

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