In a pickle

In a pickle

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.”

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