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Best Place to Get as Pickled as Herman Blume's Liver 

Husk

Staff Pick

There's nothing quite like a pickle for providing a balance of sweet, sour, salty, and umami taste, along with the inherent muted flavor of the best quality summer and winter vegetables, and an array of spice, herb, and pungent flavors all in one small, long-keeping package. At Husk, the pickles are of epic importance. Brock has jar upon jar of everything imaginable, pickled: beets, sunchokes, green beans, cucumbers, ramps, and green tomatoes. A master pickler, Chef Sean Brock has researched centuries-old manuscripts for the best pickle recipes and is obsessive about getting the balance of tastes and flavors just right, while still managing to exemplify the inherent merits of the ingredients he holds in such high esteem. What does all this mean? It means that if you want to taste a huge variety of amazing house-made pickles, go to Husk. You won't be disappointed.

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