Best Thing We Ate

Best Thing We Ate: Preservation’s Fried Pickles

By Carissa Chesanek | November 1, 2013 By Carissa Chesanek  |  November 1, 2013

Tucked inside a busy Sunny Isles plaza, Preservation is a laid-back cozy bistro with a chef, Ryan Harrison, who's renowned for his curing, pickling and smoking skills. After trying his beer-battered fried pickles, call us believers.

We've tried plenty of other fried pickles before, but these are by far the best our taste buds have had the pleasure of sampling. The “secret” recipe originated many years ago in chef Harrison’s family, was modified by his mom and is now used in his own restaurant where he dominates as "The Pickle Guy."

So what makes them so good? The pickles are made in a garlic dill brine created with a variety of organic vegetables and herbs to achieve that perfect mix of sweet and savory, then served on top of a whole grain mustard remoulade to sweeten the deal perfectly.

Now that's what we call pickle perfection. 

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