pickle andamp preserve

A chilled soup that (finally) feels like soup -- thanks to a clever blanching technique and some seductive spring trimmings. Adapted from Chef Justin Burdett of Ruka&#39;s Table in Highlands, North Carolina.

Justin Burdett&#39;s Chilled English Pea Soup with Garlic Cream &amp;amp; Pickled Ramps

water, divided

kosher salt, divided

English peas

buttermilk

spring onion, chopped

basil leaves

mint leaves

dill

lemon,

Black pepper, freshly ground to taste

garlic,

butter

heavy cream

Salt,

Mason jar, filled with ramp bulbs

red pepper flakes

coriander seeds

black peppercorns

thyme

fennel seeds

apple cider vinegar

water

sugar

salt

In a large pot, bring 2 quarts of water to a boil with about a ¼ cup of kosher salt. Add the peas and allow the water to come back to a boil for a full minute. 

Prepare 2 quarts of iced water with ¼ cup of kosher salt in it and strain your peas out of the boiling water immediately into your salted iced water.  Allow peas to chill all the way down. 

Take your chilled peas and ½ of the salted iced water and place them in a large container. Add the buttermilk, spring onion, herbs, lemon zest, lemon juice, and black pepper. Allow mixture to sit and marinate for 20 minutes. 

Blend mixture until smooth and pass through a basket strainer or sieve.

To assemble the dish, ladle the chilled soup into individual cups or serving bowls.  Top with a tablespoon of garlic cream (recipe to follow) and garnish with a pickled ramp (recipe to follow).  Serve immediately.

English Pea Soup

Make Garlic Cream: In a small sauce pot, cook garlic and butter over low heat until the garlic is golden brown. Add the cream and salt to taste and simmer the mixture for 15 minutes. Place mixture in a blender and blend until smooth.

Make Pickled Ramps: Toss the ramp bulbs with the seeds and spices, and place into the Mason jar.

In a medium pot, bring the vinegar, water, sugar and salt to a boil.  Once boiling, pour the liquid immediately (it’s important that it’s still hot) into the Mason jar filled with ramp bulbs and spices. Tap the jar to allow air bubbles to escape, then seal it and cap it according to the directions on the Mason jar. (If not sealing by the pickling directions on the jar, be sure to refrigerate.)

Allow it to sit for at least 24 hours before using so the vinegar has time to fully penetrate and marinate the ramps.

Garlic Cream and Pickled Ramps

The best way to preserve summer tomatoes? Can them! Learn how to can tomatoes here with this simple, time-tested recipe, plus helpful tips. 

Grandma&#39;s Canned Tomatoes

tomatoes

Kosher salt

lemon juice

sterilized quart jars with lids and rims

Cut an X into the bottom of each tomato, which will make peeling easier. Boil a large stockpot or lobster pot of water and add all tomatoes, working in batches if necessary. When their skins begin to retract after a minute or so, remove the tomatoes from the water and plunge into cold water to stop the cooking and loosen the skins.

Peel the tomato skins off, and cut out the stems. Press the peeled and cored tomatoes firmly into the sterilized jars until there is only 1/2-inch remaining at the top.

Once the jars are filled, add a teaspoon of Kosher salt and a tablespoon of bottled lemon juice to each quart. Place the lids and rims on the jars, and tighten.

Prepare a large boiling water bath in a stockpot or lobster pot, making sure the water is deep enough to completely cover the jars. Once the water has come to a boil, arrange the jars on a wire jar rack, and lower into water. Allow the jars to process in the water bath for 45 minutes.

When the processing is complete, carefully remove the rack and place on a heatproof surface. Cover the jars with a clean dishtowel, and allow them to cool at room temperature for a few hours. 

Test the seals to ensure proper processing, label the jars with the date, and store in a cool, dark place (like a pantry) to enjoy for up to a year.  

https://cdn.jwplayer.com/videos/UTK8ZYeZ.mp4

These bright golden pickled seeds, which burst in your mouth, are a satisfying combination of both spicy and sweet, and serve as an unexpected substitution for traditional golden mustard. Around our home, we like referring to them as our &quot;mustard caviar.&quot; 

Pickled Mustard Seeds with Honey &amp;amp; White Peppercorns

yellow mustard seed

white wine vinegar,

honey

turmeric

white peppercorns

Thoroughly rinse the mustard seeds in a fine mesh sieve. Add the drained seeds, 3/4 cup of the white wine vinegar, and the salt to a bowl and set aside. Allow the seeds to soak at room temperature for one hour. 

Add the honey, turmeric, peppercorns and red pepper flakes to the seed mixture, gently stir and pour into a small saucepan. Bring the mixture to a simmer over medium high heat, being sure to stir the bottom and sides of the saucepan regularly, and continue to cook for about 20 minutes.

Remove the saucepan from the heat and allow to cool (the mixture will continue to thicken). Once the seed mixture has returned to room temperature, stir in the remaining white wine vinegar. When stored in an airtight jar and kept refrigerated, the pickled mustard seeds will keep well for about 3 months. 

* Note: The seeds will continue to absorb liquid while they are refrigerated. In order to avoid a condiment that is too thick, you can periodically stir more white wine vinegar into the jar, about 1 tablespoon at a time, whenever necessary.

For this dill pickle potato salad recipe, you&#39;ll need yukon gold potatoes, pickle juice, white wine vinegar, yellow mustard, dill pickles, celery and onion.

Dill Pickle Potato Salad

Yukon gold potatoes

salt and pepper, to taste

pickle juice

white wine vinegar

yellow mustard

olive oil

dill pickles, chopped

celery, finely chopped

white onion, finely chopped

dill,

Bring a large pot of water to a boil and add two tablespoons of salt.


Cut the potatoes into quarters and then cut each quarter into chunks that are roughly one inch big. Add the potatoes to the boiling water and let cook until potatoes can be easily pierced with a fork, about 8-10 minutes.


Meanwhile, stir together the pickle juice, vinegar, mustard and olive oil and toss in a large bowl with the cooked potatoes, pickles, celery, white onion, and dill.

Can be served cool or at room temperature.  


https://cdn.jwplayer.com/videos/fE7XZBge.mp4

These 1948 tomato preserves are delicious. I put it on toast for breakfast or as an afternoon snack. The lemon peel tastes like candy. This recipe is divine.

1948 Tomato Preserves

lbs tomatoes

juice of lemon

lemon peel

Quarter ripe tomatoes and place in big dutch oven.  Add sugar, lemon juice and lemon peel.  Stir and cover. Cook over low heat for 1 hour, stirring occasionally.

Uncover and cook for anther hour and a half over very low heat,  stirring frequently until volume is reduced by half.  When preserves are a deep red color and thick, turn off heat and let cool.

Strain through a food mill to remove skins.  Store in glass Mason jars and freeze.

This particular quick pickled apples recipe makes a pickle that would be lovely alongside a serving of unctuous pork, or even on a pulled pork sandwich. 

Quick Pickled Apples

white wine or champagne vinegar

maple syrup,

pickling spice

large-ish Pink Lady apples

star anise pods

Combine the water, vinegar, maple syrup, pickling spice, and kosher salt in a small to medium sauce pan.  Bring to a boil, then reduce heat heat to low and cover and simmer for 8 to 10 minutes.  Spoon out a small amount of the brine, allow to cool, and taste.  If you want a sweeter pickle add more maple syrup, a tablespoon at a time.

After you reduce the heat on the brine, wash and core your apples. No need to peel them -- but if you do, it works too! Cut them in half (pole to pole), then cut each half into approximately 1/8th inch slices.  Transfer the slices to a quart glass measure or similar sized bowl.  Add the star anise pods to the bowl.  

Pour the brine through a strainer into the bowl with the apple slices, then cover and allow to come to room temperature.  The apples will float, so I used my strainer to keep them submerged by covering the strainer and glass measure tightly with plastic wrap (see photo).  

Once they have hit room temperature, transfer them to a pint glass jar, layering them evenly around the perimeter.  Transfer the star anise pods to the space left in the middle of the apples.  Fill the jar with brine, and discard left over brine.  Cover and refrigerate.  They are good for at least a week in the fridge.

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Justin Burdett's Chilled Englis...

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Dill Pickle Potato Salad

1948 Tomato Preserves

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Top 6 pickle andamp preserve recipes from across the web

The most viewed pickle andamp preserve recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Justin Burdett&#39;s Chilled Englis...

Grandma&#39;s Canned Tomatoes

Pickled Mustard Seeds with Honey &a...

Dill Pickle Potato Salad

1948 Tomato Preserves

Quick Pickled Apples

The most viewed pickle andamp preserve recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Justin Burdett's Chilled Englis...

Grandma's Canned Tomatoes