To get through the long, barren winter, Vermonters used to can and pickle everything they could fit in jars, including cucumber “tongue pickles” (made from overgrown cucumbers, the round ends resembling tongues), fruit and even eggs. Restaurant chefs have taken to pickling eggs in creative ways, including a turmeric-tinted one served on the housemade pickle plate at Hired Hand Brewing Co. in Vergennes.
Special Dish: Housemade Pickle Plate
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