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Pickled figs? Yes, please. Natchez is an adventure in brine.

For more on pickling, check out my article in the September issue of Arkansas Life, on stands soon.

Alexis Jones has never met a fruit or vegetable she couldn’t pickle.

After tackling the method while working with chef John Currence in Oxford, Miss., Jones has tried seemingly everything from savory pickled green beans to just-tart-enough pickled blueberries and cider-like pickled apples at her downtown Little Rock restaurant, Natchez.

“They’re good palate cleansers and add notes to foods that you don’t usually see,” Jones says.

They are also relatively inexpensive and fast to make, making pickling an attractive option for people trying to get into the throwback art of canning.

“Preserving and canning are obviously making a comeback, and I think that has a little bit to do with the pickling phenomenon coming on,” Jones says.

Jones isn’t the only one trying to pickle anything but cucumbers lately. The trend has been so prevalent that IFC’s Portlandia poked fun in a skit featuring the stars pickling CD jewel cases, parking tickets and broken shoes, exclaiming “We can pickle that!”

While many chefs prefer to serve pickles with cheese and charcuterie pairings, Jones tends to incorporate hers directly into dishes. The … Read more >