BY DINA CHENEY
Brine Art
product roundup
T
oday's pickles go
well beyond cucum-
bers and classic dill.
Products now pull from
a range of culinary tra-
ditions, such as Central
American, North African,
and Korean. The DIY
movement helped launch
a wave of innovators, pick-
ling everything from okra
and asparagus to apples
and watermelon rinds.
Spices and seasonings run
rampant, with excellent
results, and simple recipes
satisfy even the most dis-
cerning label reader. Here
are the latest creations to
hit store shelves.
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI
80 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
