Pickled
Pickled – a loaded word of many meanings. My favorite definition involves harvesting vegetables during the bounty of their season and pickling them so they can be enjoyed throughout the year. The memories of summer, spring, winter and fall come flooding back every time a jar is opened.
Pickles, whether they be sweet, spicy or vinegary, always find their way to the winery table. Adding Wilding Farm to the RSV mix has added a lot more vegetables to our lives. We eat as many as we can fresh and the rest is pickled, pureed or frozen for later use. Nothing goes to waste.
Do not fear the pickle with wine. While you can certainly eat forkfuls of pickles on their own, most of the pickles we serve add spark to complete an enjoyable meal. Pickles are delicious when served with grilled and cured meats, fried fish, grilled fish, game, poultry and all types of cheese. Add them to a sandwich on crusty, toasted homemade bread or a big salad for a burst of brightness. When you serve pickles, reach for a refreshing bottle of wine, like Orgia. It has enough texture and acidity to go head to head with any pickle. The unique character of Orgia can get you out of a pickle when pickles are on the menu.
I’ve included some of my favorite pickle recipes below. Make a jar or two. You don’t have to make huge volumes – unless you’re drowning in a bountiful harvest. Play around with different vegetable and spice combinations. Use jars or another container. Just be sure to store your finished pickles in the refrigerator. If you want to make them shelf stable, use official pickling guidelines to keep things safe. Enjoy a glass or two of Orgia while you’re pickling but be careful… Orgia is so quaffable, the vegetables might not be the only thing that ends up pickled!
Until the next wine…
Maria
Recipe: Hot Sweet Spiced Pickled Carrots
Recipe: Cauliflower and Sweet Red Pepper Rings
Recipe: Green Beans and Sweet Red Pepper Strips
