“...pickle queen of Seattle” – Cynthia Nims, Mix Magazine
For many years, Renee Erickson has produced a variety of pickled fruits and vegetables as a way to preserve fresh, Northwest produce at the height of ripeness and flavor. This 'healthy compulsion' to pickle nearly everything soon became an integral part of what makes the Provencal-inspired cuisine of the Boat Street Café so memorable. The pickles have, over time, become an essential element of the Boat Street pantry and are sought out by many of the café's patrons. Renee’s favorite pickles are now available for all to enjoy, anytime, anywhere.
“Prunes have a velvety succulence; magenta onions are clean and pert; wine-infused figs are sultry; and raisins are sunshine-y bright.” – Tasting Table