Chef Amy blends Champagne vinegar, sugar, clove, mustard, preserve lemon, coriander, ginger, star anise, and cardamom with blueberries. This creates a sweet and sour pickle bursting with blueberry goodness.
Watermelon is more than a refreshing summertime snack. Chef Amy prepares watermelon rind in apple cider vinegar, sugar, ginger, salt, red pepper flakes, allspice berries, and star anise to create a pickle made to beat the summertime heat.
Before refrigeration, we used salt to cure ingredients to save them for the next season. Local Louisiana Meyer lemons are preserved in Kosher salt, red pepper flake, and coriander and then jarred. Preserved lemons can be used in a variety of dishes including hummus, salads, pasta and fried foods.