While interviewing Frank Onstine about his winery and obsession with abalone diving — he told us about Sheila Donnelly — ok, he did more than tell us, he brought a jar of her pickles. Sour, crunchy, locally grown, loaded with garlic flavor (have I told you that in my former life I was known as The Garlic Queen? — another story for another day…) these pickles hit the spot. They are quick pickles — so if you have been listening to the show you know the difference between a fermented pickle and a quick pickle (vinegar added) — both types of pickles need a little time for the flavors to meld and mellow. Listen to the interview!
Email Sheila at firstname.lastname@example.org