Pickle’pinon: Pickled Beets & Onions from Joinery

Pickle'pinon: Sweet Beets from Joinery

Last week after posting the first Pickle’pinon review, I received a message from Brendan Vesey, the head chef at Joinery Restaurant in Newmarket, NH, asking if I’d like to review some of their pickles. Obviously, trying to tone down my excitement I said, “SURE!”, and thought goddamn I love my hobby. It was a crazy busy week without access to a ride, so Wednesday I was finally able to make it over to retrieve the pickle goods. When I arrived they had put together a gorgeous jar of assorted pickled veggies (see photo above) for the purposes of photos and let’s be honest, tasting. If you haven’t yet tried the pickle jar ($3) from Joinery, I recommend you walk… no, run your brine loving ass over to the Newmarket Mills to give them a try.

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Pickle’pinon: Pickled Scarlett Turnips from Moxy

Pickle'pinon: Scarlett Turnips

Maybe it’s the flavor, maybe it’s the crunch, or the spiciness, and/or the smell? Or maybe it’s a combination of all these things that results in the perfect pickle. We all might (or should) have our favorite type, vegetable, brand, etc. of pickle food, but have you ever stopped to ask yourself why and what about that pickle makes it so enjoyable? In thinking about new recipes for this Spring/Summer, I began to ponder the question: what makes the perfect pickle?! Sure, the answer to this question is certainly in the mouth of the pickle eater, but in general it seems that most people enjoy the same qualities of the “ideal” pickle. Several weeks ago, while out with some friends at a local farm-to-table joint, I came up with the idea for a new blog segment: Pickle’pinon- a review of locally produced pickles. Not only does this allow me to review pickles based on several indices, but let’s be honest, it also gives me the opportunity to taste a hell of a lot of pickles!

As a disclaimer I must say that while I like pickles (A LOT), this in no way gives me any clout or say in what makes one pickle better than another. The idea here is to introduce and showcase different pickles from chefs, restaurants, and farms around the Seacoast region.

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