Recently we brought in Boat St. Pickled fruits to the shops and they are flying! Amazing concoctions from Renee Erickson, who owns Boat St. Cafe in Seattle, Renee (the "pickle queen of Seattle") picks local, seasonal fruits & vegetables and pickles them with spices to include on entrees and other plates served at the Cafe. Some combos I've tried: pickled red onions with pork tenderloin and on burgers; the pickled prunes with triple cream cheeses; the pickled yellow raisins with braised short ribs & pork chops; pickled figs on vanilla ice cream: wow!
9oz jars sell for $9.99 and a little goes a long way. Opened jars last in the fridge for up to 6 months, too, so if you don't cook a lot, you don't have to worry about them going 'bad'. Grab 'em while you can & please let us know if you have any of your own Boat St. Pickle combinations we should know about.
