Pickles

and the power of Sour

Exploring Culinary Acids

If you think of sour, chances are you have a flavor in mind already. We use sour to enliven our food and to capture a moment in time. You may have squeezed a lemon over an umami-rich Caesar salad or used vinegar to keep summer-ripe vegetables fresh into the winter.

Sourness is a familiar taste, derived from what we call culinary acids. These acids occur naturally in most fruits and vegetables, or are a result of a fermentation process.

Acid Origins

The culinary acids we typically consume are derived from familiar sources. See if you can guess where each acid comes from before opening the drop-down tab.

  • Citrus fruits, highest in lemon & lime

    Other fruits, like pineapple and berries

    Vegetables such as tomato and carrot

  • Found in most fruits, highest in apples

    Predominant acid in stone fruits like apricot and plum

    Present in berries and grapes

  • The acid most commonly associated with fermentation.

    Responsible for the sour flavor in yogurt, cheese, sauerkraut, kimchi, sourdough, tofu, beer, and other fermented foods

  • Commonly found in grapes, tamarind, and unripe banana.

    This acid is often found in foods high in tannins or similar astringent compounds

  • The flavor of vinegar in all forms.

    Also found in fresh fruits like grapes, apples, oranges, and berries.

Sour Foods

A squeeze of lemon, a dash of tangy vinaigrette, sweet & sour pickles on a cheeseburger- we rely on sour foods to enliven our everyday meals. 

This tasting guide can deepen your understanding of the flavors of fermentation and global culinary traditions:

You’ll Need:

2-3 types of pickles (refer to the Pickle Styles chart for ideas)

1/4 cup yogurt or sour cheese such as labneh

2 slices lemon or lime

5-6 grapes or tamarind paste

1 tablespoon honey or agave syrup

1/4 teaspoon Kosher or Flake Salt such as Maldon

1-2 slices sourdough bread or rye crackers

8 ounces room temperature water

  • Arrange your sour foods on a platter or in small bowls. Have a sip of water and a cracker to cleanse your palate.

  • Taste each sour food using all of your senses- note appearance, aroma, and sound.

  • Bring the food to your nose and inhale deeply. Take a small bite and chew slowly, allowing it to coat your tongue before swallowing. What does it taste like? How does it feel on your tongue?

  • ​​Cleanse your palate again with water and a bite of bread then repeat these steps with the other sour foods. What differences can you taste? What flavors do they share?

  • Try combining sour with salty and sweet. Drizzle a little honey on the yogurt or sprinkle salt on a lemon slice. How do these flavors accentuate one another? What foods do these combinations remind you of?

Make Your Own Quick Pickles

We use quick pickles to elevate salads, charcuterie plates, roasted veg or meat, and even cocktails.

Our pickle mixes work with the natural juices of fruits and vegetables to create powerful, complex flavors.

Simply add the mix to thinly sliced vegetables or fruit, let sit overnight, and enjoy the next day!

You’ll Need:

  • 2 cups thinly sliced or shredded vegetables or fruit- try red onion, zucchini, or pineapple!

  • Entire contents of our Quick Pickle Mix

  • Metal bowl

  • Glass canning jar or gallon-sized zippered plastic bag

  • Slotted spoon or spatula

  • Wash and thinly slice or shred veg or fruit.

  • Sprinkle mix onto sliced veg or fruit, toss to coat. 

  • ​​Pack into jar or bag and leave at room temperature overnight. Shake jar or bag every few hours to help the mix dissolve.

  • Serve chilled or at room temperature.

  • Pickles will keep for several weeks in the refrigerator- if they last that long!