What you’re looking at here are pickled (in beet juice) eggs, pickled collards, pickled collard stems, pickled fennel, pickled portobello mushrooms, pickled pickles and pickled hot link bits.
That’s right: hot, spicy pickled sausage, just like you’d find at some of your finer, way-off-the-beaten-path southern sausage shacks.
The only thing on this plate that’s not pickled are the smoked steelhead, the pimento cheese and (natch) the crackers.
They say pickles open your tastebuds right? Split one of these platters with your friends and let the smoked meats that follow do the rest of the work.