BOSTON - The humble pickles is having a bit of a comeback, the Boston Globe reports. Variations of the pickle have begun popping up on restaurant menus across the country.
"I think [the pickle€™s appeal €¦] goes back to the revival of comfort food,€™€™ said Mark Goldberg, chef at Woodward. "We all grew up with some sort of pickles, so it€™s a bit nostalgic.€™€™
Goldberg runs a "pickling program" at his restaurant, with pickled cruditÃ©s gracing the tables in lieu of bread. Pickled cherry peppers, pickled garlic and pickled figs also make their way into various dishes, too.
The pickles crunch and flavor combine with nostalgia for Americans who love the crisp vegetable. Travis Grillo, who noshed on pickles made by his family, turned his love into a business called Grillo€™s Pickles. The dill spears line the shelves of grocers and specialty markets.
"Our family has always had a monster garden. I have memories of walking outside on a summer day and picking things, laying them out, washing everything by hand. We€™d have grape leaves in one pile, dill in another, garlic in one pile. My dad would explain to me that you can€™t put in too much vinegar, that you want to slice the garlic real thin. When I started Grillo€™s, that was all in my mind," said Grillo.
"There€™s a romance to pickles,€™€™ said Tim Wiechmann of T.W. Foods, who pickles a variety of vegetables. "Look at this beautiful stuff €" how can I preserve it? It appeals to craft-minded people who are into local food.€™€™