Rather than asking what is being pickled these days, the better question might be: “What isn’t?”Bone marrow, watermelon and cheese are among the unlikely items now floating in chefs’ cures. Chef Ivy Stark of Amalia restaurant in New York pickles red onions in a vanilla-spiked cure of rice vinegar and sugar to “create something a little different,” she says. “Pickles add such an amazing punch to a lot of dishes.” And a plethora of pickles—creative and classic renditions—are ...
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