Pickled Silly
Pickled Silly vegetables.
Photo by Shanaz Bowman
Somewhere, at some point in history, a wise person declared that cocktail food must be high in fat and low in nutrition. Then, in 2012, comes Pickled Silly, created in Richmond by Sandra Wheeler and Noel Johnson. There are no preservatives, no artificial flavorings. Nor is there a speck of flour or a drop of butter: just delicious brined vegetables, uncompromised by dips or sauces. Okra, carrots and green beans all start with cider vinegar. Then the okra is punched up with habaneros, onion flakes and hot sauce. Garlic and dill light a spark in the beans, and tarragon rounds out the carrots. Drink the booze, and let the veggies get pickled. $9.95 per jar or $24 per three-jar sampler. PickledSilly.com
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