Pickling is an ancient way of preserving foods, but it’s become a modern-day darling on restaurant menus, especially in the South.
Executive chef Tyler Williams tosses pickled blueberries on plates of espresso-crusted bison carpaccio, and pickled strawberries are paired with foie gras torchon. House-made bread and butter pickles are starters at Empire State South, and the restaurant’s chef/partner Hugh Acheson says he’s working on a pickle cookbook.
Cocktails served at the Optimist for a special dinner featuring Matt and Ted Lee, authors of “The Charleston Kitchen,” got the pickled approach, too.
The Darkside of the Moon cocktail made with moonshine was garnished with a pickled strawberry. “The bright flavor of pickling gives so much satisfaction,” says Ted Lee.
Pickled perfection
Pickles are created in cold-water brine with salt, vinegar, sugar and spices. Good pickles, whether from okra or cucumbers, are crunchy and retain their garden-fresh colors.
Because pickled fruits or vegetables aren’t heat treated, their nutritional value stays pretty intact. Another benefit: The fermentation process produces “friendly” probiotic bacteria, which contribute to digestive health.
Salt concerns
One nutritional downfall is the high sodium content since significant salt is used in pickling. But don’t try to make reduced-sodium pickles at home.
Tips on the University of Georgia’s National Center for Home Food Preservation website caution against cutting back on salt: “The salt used in making brined pickles not only provides characteristic flavor but also is vital to safety and texture.” Salt inhibits the growth of bad bacteria.
If you’re concerned about sodium intake, pickles are not your pal. One small dill pickle contains 324 milligrams of sodium. (We’re supposed to limit intake to 1,500 milligrams per day.)
Instead, if you’re craving pickles, how about an appetizing antidote? Registered dietitian Marisa Moore recommends pairing pickles with potassium-containing foods: “Potassium blunts the effect of sodium in the body and helps control blood pressure.”
Fortunately, there are plenty of tasty potassium sources on Southern menus, including beans, peas, greens, tomatoes, okra, sweet potatoes and bananas. I’m going with the pickled okra.
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