Pickled figs on blue cheese with olive oil and salt.
Pickled apricots on blue cheese with olive oil and salt.
Sofi Award finalist: Boat Street Pickels

Artisanal pickled-fruit products to accent your favorite savory things like charcuterie, roasted meats and cheese.

For over 20 years Seattle's beloved Chef, 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 made the Provençal inspired cuisine of her first restaurant, the Boat Street Café so memorable. Now the pickles have become an essential pantry element in each of her famed restaurants and are sought out by many of her patrons and peers. Renee’s favorite pickles are now available for all to enjoy anytime, anywhere.

Pickled Cherries

Pickled Cherries2015 SOFI award finalist2015 SOFI award finalist | Dried bing cherries, apple cider vinegar, cane sugar, lime zest, salt, cardamon seed, cassia chip, coriander seed, tellicherry black peppercorn, nutmeg, cumin seed, cloves and mace. Incredible with grilled duck, rich cheese and charcuterie. Perfect with vanilla ice cream or better yet, classic cheese cake. Also delicious just eaten from the jar.

French Plums

Pickled French Plums2015 SOFI award finalist2015 SOFI award finalist | Large french plums are plumped with a syrup of cider vinegar, cane sugar, accented with coriander, mustard seed, arbol chili, orange peel and bay leaf; a great accent to a selection of pate or as a side with roast chicken or duck. Delicious as part of an open face sandwich of toasted country bread and fresh ricotta. Arrange prunes on a platter with cornichon, pickled red onion, Dijon mustard and thick slices of country pate. For dessert serve the prunes with pound cake and cream.

Pickled Raisins

Pickled Raisins2014 SOFI award finalist2014 SOFI award finalist | Large golden raisins cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chili, and bay leaf; a wonderful paring with roasted pork loin, or grilled fresh sausages. For a great side dish add the raisins to couscous pilaf or coleslaw salad with cider vinegar, olive oil and fresh parsley. Gently warm pickled golden raisins in a skillet with a spoonful of olive oil, add a splash of champagne vinegar, chopped parsley & toasted pine nuts, spoon over sea bass or sole.

Pickled Apricots

Pickled Apricots2013 SOFI award finalist2013 SOFI award finalist | Tart apricots are cured in a sour and flavorful syrup of cider vinegar, toasted curry and other spices. It is delicious with strong cheese such as blue or aged cheddar, with roasted chicken and other roasted meats. Add these to any charcuterie plate or as a glaze for grilled leg of lamb.

Pickled Figs

Pickled Figs2012 SOFI award finalist2012 SOFI award finalist | Black Mission figs bathed in a sweet syrup of red wine, cane sugar, balsamic vinegar, rosemary and sea salt; try paring with grilled steak and rosemary roasted potatoes. Also delicious with fresh goat cheeses, bleu d’auvergne, panna cotta, or old fashioned vanilla ice cream. Serve alongside a blue cheese tarte and fresh salad greens.


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