Lovingly brined, jarred and served by the city’s star chefs, these pickles are the best of the puckery pack
The Drake chef Anthony Rose ferments bushels of cherry bomb peppers, the little Jewish deli–style fireballs, and sends them out with a variety of dishes. 1150 Queen St. W., 416-531-5042.
Jamie Kennedy of Gilead Bistro preserves pungent wild leeks (which add depth of flavour to vinaigrettes) with a slice of beet for added colour. 4 Gilead Pl., 647-288-0680.
In the Italian kitchen at Buca, golden figs are preserved in a sugar–mustard seed brine, extending their tragically fleeting season. 604 King St. W., 416-865-1600.
Pickled with coriander seed and star anise, Niagara Street Café’s honey mushrooms are chewy yet slippery, a nice fit with Nick Liu’s rabbit rillettes. 169 Niagara St., 416-703-4222.
Cowbell’s artichoke hearts are steeped in vidal vinegar and topped with lemon olive oil. They make a nutty garnish for seared pickerel. 1564 Queen St. W., 416-849-1095.
(Image: Gilead Bistro’s wild leeks, by John Cullen)