Pickling—the act of fermenting food in an acidic solution known as a brine—has been around for centuries, but it’s experiencing a renaissance thanks to advancements in the process and a spike in consumer interest. Menu mentions increased by 58% from 2012 to 2017. There are many benefits to using more pickled items in your operation, especially when it comes to inspiring new creative possibilities. Here are a few to keep in mind:
- Pickled vegetables can be used to create vibrant colors and flavors within your dishes. These bright colors excite audiences looking to order Instagram-worthy dishes, while the sour flavor pairs well with fried foods and sweet fruits, which have also been rising on menus.
- The unique flavor can add a welcome twist across your menu. Many restaurants have found success featuring a variety of pickled fruits and vegetables as sides, condiments or add-on toppings. Adventurous bartenders have even begun featuring pickle juice in their signature cocktails.
- Pickles can enhance a wide range of ethnic cuisines, like in these Korean BBQ Turkey Wonton Tacos, in this Italian Turkey Flatbread or on the side of an all-American Turkey Patty Melt.
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Grey, Shane. The Advantages of Pickling Foods, LIVESTRONG, October 2017.
8 Menu Trends that Prove the Power of Pickling, Flavor & The Menu, 2018.
3 Ways Pickled Vegetables Can Boost Your Menu, QSR, July 2016.