Florida Winter Pickle Plate

 

Last year, we tried out a pickle plate with fall seasonal ferments. It was a hit, and we sort of found a go-to formula for using our vegetable ferments. For snacks, parties, or even for dinner if you want something substantial but don’t want to spend a lot of time cooking. This pickle plate checks all the boxes.

To reiterate, the idea behind the pickle plate was to create something a little more accessible and a little less work than your typical charcuterie board. It stays on the more savory/salty side, leaving out meats, jams, fruit, those sort of things.

Remember, this pickle plate is all about composition. It allows for much leeway. For example, you could use a different kind of kimchi in the hummus, a different type of sauerkraut on your pretzels. Whatever you have on hand, and whatever works for you.

Pickle plate components:

For the hummus:

For the seasoned nuts

  • 2 oz raw pecans

  • Dash of liquid smoke

  • 1/2 tbsp coconut aminos

Other items (measure with your heart):

With our plate, we’re going to anchor our hummus as well as our nuts. For the hummus, soak about 10 oz of garbanzo beans overnight. After that, steam them for about 30 minutes, and then skin them (optional). Next, blend them with 2 tbsp of tahini, 4 tbsp of olive oil, and a heap (about 4 oz) of smoked turnip kimchi. Add some of the brine from that bad boy.

Next, season your nuts. I chose pecans because they are important to me and are my favorite nut. Rather than buying seasoned nuts, we’re going to season them ourselves. Start by toasted the nuts in a pan on low heat. Keep an eye on them, as they burn easily. After they are sufficiently toasted, add your liquid smoke and coconut aminos. Let them soak for about 20 minutes, then reheat them to dry them a bit. Let cool.

The elements above require the most preparation. Everything else is simple from here on. You can of course substitute pre-made hummus or canned beans if you’re short on time. Same idea for the nuts, just toast the pecans plain or grab a bag of seasoned nuts.

Prepare the vegan cheese. I’m using two different style wedges from Catalyst Creamery: hatch green chile, as well as a smoked wedge. I cut them into squares and triangles to differentiate between the two. Both are hemp based, which is awesome for those who don’t do well with nut based cheezes. Catalyst Creamery is owned by my friend Katie Jones. Her products are on a whole ‘nother echelon compared to any vegan cheez I’ve had.

Last, add your remaining ferments and snacks. plaintain chips, pretzels with little pepper kraut, and a nest of chili + honey scallions. Pretzels are great, as they don’t absorb kraut brine as quickly as other bread accoutrements.

That completes our Florida Winter Pickle Plate. Pairing this plate with a seasonal kombucha adds a little bit of sweetness and fruited element. Right now, we’re jamming on our strawberry + ginger kombucha. However you choose to make your pickle plate is up to you, and we know it will be delicious.

 
Sarah Arrazola