Florida Fall Pickle Plate
Don’t leave home without it!
It’s finally fall in our hemisphere, which means it’s more like summer part 2 here in Florida. End of summer harvests make for early fall pickles, and they’re the perfect food group for any sort of gathering. A party, potluck, family dinner, perhaps a bonfire sort of thing. Hopefully that one guy who always shows up with his guitar didn’t bring it this time. Someone had to say it.
Anyway, if it’s a gathering worth going to, then there’s likely to be food. One would hope. And somewhere in our culture’s subliminal messaging, the charcuterie board became ubiquitous.
Some folks have what it takes. I am not folks. The meats and cheeses, the dripping honey comb, jams and things, those little edible flowers that you have no idea where to get… feels like there’s a whole art and science to it, yeah? But for some, it can feel overwhelming, complicated, and expensive.
Enter the pickle plate. It’s the answer for those of us who get anxiety preparing food for others. And great for those of us who can never remember everyone’s food intolerances. This savory pickle plate is very forgiving, the ingredients last a long time, and it’s super adjustable to all situations and seasons.
To call this a recipe isn’t quite correct. It’s more of a composition. Recipes involve some level of thought. This is way easier than that, and yet it will make you look like you absolutely have your life together. Not that you’re aiming to impress anyone. I’m assuming you just want to complete the task with some good food.
Alright. You’ve had enough of another boring food blog preamble. Let’s get into it.
Pickle plate components:
Green Papaya Dills (4 to 6 pieces)
Watermelon rind pickles (4 pieces)
Curry Okra (3 to 4 pieces, cut in half lengthwise)
Giant Peruvian corn, also known as “Cuzco corn” (2 oz)
Roasted nuts, any variety (2 oz)
Onion crisps (about 6 pieces)
Gluten free crackers (about 6 crackers)
(Serves 2 hungry-ish people, maybe like 3 not-so-hungry people.)
BEFORE WE START. One of the most annoying things about composition is having to move stuff around after the fact because you didn’t do it right the first time. I’ve figured this part out to make it pleasing to the eye, so we can do it together. For the pickle plate, that is. Don’t ask me about anything else.
Start by selecting your pickle plate — a platter, tray, or dinner plate. I find that simple is best, so find something that lets everything on the plate speak for itself.
I like to anchor the nuts in some sort of small dish, as they have a tendency to teeter around. A jar cap will work just the same. Here, I’ve used store-bought almonds seasoned with Thai lemongrass & chili, and I find that they compliment the curry okra quite nicely. Look at that, coated in emerald dust. Use whatever kind of roasted nuts you like.
Next, arrange your pickles. They are the highlight of the plate. You can cut them to your preferred size or thickness or leave them as is. I cut the okra in half lengthwise to expose the inner seed pods.
Lastly, add the starch and vessel components. I chose items that didn’t overwhelm the fermented vegetables but were still enjoyable for grazing on their own. The giant corn adds crunch. The crackers are solid. The onions add a crisp, sweet allium element. You get it.
That’s it. It takes maybe 10 minutes if that, and now you have a go-to formula to use again and again. Remember, you can add or substitute any of these components. Zhuzh it up with any charcuterie and small batch cheeses, or keep it as is for a simple yet elevated pickle plate. This style of pickle plate pairs wonderfully with our seasonal prickly pear + cucumber kombucha.