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Though technically pickles, Boat Street’s unique preserved fruits aren’t just for those chasing that familiar tart, satisfying crunch. As far as pickles go, they’re the jack-of-all-trades: they’re a complement to cheese and charcuterie plates, perfect as a glaze for grilled meats, out of this world on vanilla ice cream. They are their own, versatile food group. Recent winner of the Sofi Silver Award (and nominated for a Gold Sofi at the upcoming June awards) for her Mission Pickled Figs, Boat Street’s Renee Erickson is the resident expert in transforming fruit into something almost too elegant to call a pickle. Her plums marinate in sugar and vinegar to become decadent pound cake topping, accented with chili and coriander. Her raisins steep in a sweet-tangy cure, made earthy with thyme, morphing into a bright accompaniment for grilled fish. With the help of Boat Street, you can toss all of your preconceived notions about the pickle: these are preserved fruits, refined, and taken to the next level.

About Boat Street Pickles
Renee Erickson has been changing the way people eat pickles at her Seattle Restaurant, Boat Street Cafe, since 2005. She began using pickling as a method to preserve fresh produce at the peak of its flavor, and to enhance her Provencal-inspired cuisine. Her pickles, an extension of her food’s clean, simple flavors, soon went from finishing component to focal point, evolving into something of a Boat Street trademark. The demand for her preserved fruits prompted her to launch Boat Street Pickles. Now, you don’t have to travel to Seattle to try them: pack your picnic basket chock full of her perfect pickles from anywhere in the country. Your picnic companions will thank you for it.