Pickling is an ancient art of preservation.
Rigas central market is a massive, sprawling structure of five reconstructed German Zeppelin hangars.
In total it takes up about 778,000 square feet with an estimated 3,000 stands in and around the market.
Fruits and vegetables are generally outside, even in the freezing winter temperatures on a late November morning.
Honey and bees wax, for example, seem to pop up just about anywhere like a whac-a-mole.
What draws me in and tickles my imagination are the pickles.
We procure five small plastic containers to bring back toFERMA, where Gelvele is the head chef.
FERMA is about an hour away from opening for lunch when we arrive.
I follow Gelvele through the back alley snow into the kitchen where meal prep is well underway.
Later, we finish decorating it together with walnuts, sponge biscuit, and of course, honey.
But what pickle will pair best?
Finally, we peel back the plastic lids and start tasting.
The introduction of fruit vinegars and juice elevates a boilerplate brine to something unique, with little-to-no additional effort.
It opens up new possibilities for at-home experimentation with your favorite vinegars and fruity flavors.
I like the taste of berries to balance together with other ingredients.
Though maybe not raw potato.
