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The Norm's Pickle Plate | Great Performances


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The Norm’s Pickle Plate
by The Norm's Chef Saul Bolton

The great thing about pickling is that it's a cooking technique that you can utilize throughout the year. At The Norm, we serve a pickle plate that changes based on what's available locally right then. Now, our plate is piled high with shimeji mushrooms, ramps, fiddleheads and radishes!

Below are the recipes for both our pickled shimeji mushrooms and ramps to show the wide range of ingredients that can be utilized when picking vegetables. 

Pickled Shimeji Mushrooms 


4      Tbsp   Olive oil

2       tsp     Kosher salt

1/2   cup     Red wine vinegar

1/2   cup     Water

2                 Garlic cloves, minced

1                 Lemon, zest only 

3      Tbsp   Coriander seeds, whole, toasted 

1       tsp     Chili flake

1       tsp     Black pepper

1       lb       Shimeji mushrooms, bottoms trimmed


Combine the first 9 ingredients in a non-reactive sauce pan and bring to boil.

Turn off heat and cover for 10 minutes.

Take cover off, add mushrooms, and stir carefully for a few seconds.Then cover and let sit for 5 minutes. 

Strain out liquid and transfer spices and mushrooms to a quart jar.Top off with the liquid.

When cool, store in refrigerator until use. 

Pickled Ramps


1      cup    White wine vinegar

1      cup    Water

1      cup    Sugar

4      Tbsp  Yellow mustard seed

4      Tbsp   Fennel seed

2      Tbsp   Coriander seed

2      Tbsp   Kosher salt

1      lb         Ramp bulbs, cleaned , trimmed and blanched for 4 minutes in salted water


Add the first 7 ingredients to a non-reactive sauce pan and bring to a boil.

Turn off the heat then add the ramps.

Let the liquid cool.Then strain the liquid

Add the ramps and spices to a quart jar and top off with the liquid. 

Cover and store in the refrigerator until use.

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