Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling by Kelly Carrolata Page B

mixture to coat; set on wire rack.
In small bowl, combine cilantro and sour cream; blend well, cover, and place in refrigerator. Heat olive oil in heavy skillet over medium heat. Cook coated fish pieces in oil for 3–4 minutes, turning once, until golden brown. Peel and dice avocado and sprinkle with lime juice. Add the beans and cook gently until warm.
Make tacos by filling heated taco shells with fish, beans, avocado, cilantro sauce, lettuce, and cheese. Top with Corn Relish before serving.

 

NEW ENGLAND BOILED DINNER
    This is almost a period-style recipe, with classic tastes complemented by traditional Heirloom Pickles. Serve with Apple Crisp for dessert on a blustery fall day
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YIELDS 6 SERVINGS
     
 3-pound corned beef brisket
 6 medium carrots
 3 medium potatoes
 3 medium parsnips
 6 small yellow onions
  1 ⁄ 2 head medium-sized cabbage
 1 1 ⁄ 2 teaspoons whole black peppercorns
 2 bay leaves
 1 1 ⁄ 2 cups 2% milk
 4 teaspoons cornstarch
 2 tablespoons horseradish mustard
  1 ⁄ 4 cup Heirloom Mustard Pickles (see Part II )
    Trim excess fat from the meat. Peel the carrots and cut into chunks. Peel the potatoes and cut into quarters. Peel the parsnips and cut into chunks. Peel the onions and cut in half. Shred the cabbage.
Place the meat in a Dutch oven. Add the juices and spices from the package included with meat. Add enough water to cover the meat. Add the peppercorns and bay leaves. Bring to a boil. Reduce heat and simmer, covered, for 2 hours.
Add the carrots, potatoes, parsnips, and onions to the Dutch oven. Return to boiling. Reduce heat and simmer, covered, for 10 minutes. Add the cabbage and cook for 20 minutes or until the vegetables are tender.
Remove the meat and vegetables from the liquid. Discard the liquid and bay leaves. Slice the meat across the grain.
Make the mustard sauce by stirring together the milk and cornstarch in a small saucepan. Cook over medium heat and stir until thickened and bubbly. Once bubbles start forming, turn down the heat to low, and cook and stir for 2 minutes more. Stir in the mustard, and then add the Heirloom Mustard Pickles. Heat through.
Put the meat and vegetables on a platter and drizzle with the mustard sauce.

PRIME RIB with QUICK-PICKLED RAMP AIOLI
    This succulent roast is traditionally served with horseradish cream, which has been replaced in this quirky recipe with a powerful ramp aioli
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YIELDS 8 SERVINGS
     
 18-pound boneless beef rib roast
 2 tablespoons chopped fresh rosemary
  1 ⁄ 4 cup kosher salt
 2 tablespoons cracked black pepper
 4 cloves garlic, peeled
  1 ⁄ 2 cup Pickled Ramps (see Part II )
  1 ⁄ 4 teaspoon salt
 1 cup mayonnaise
 1 teaspoon lemon juice
 1 tablespoon olive oil
    Preheat oven to 450°F.
Rub the outside of the roast with the rosemary, salt, and pepper, leaving a crust.
Mince the garlic and the Pickled Ramps, sprinkle them with the salt, and continue mincing. Turn the knife blade parallel to the cutting board and mash the vegetables and salt into a paste.
Put the paste in a bowl with the mayonnaise and whisk together. Add lemon juice and whisk again.
Pour oil in a stream while whisking it into the mayonnaise mixture. Once the oil is added, the aioli should be kept in the refrigerator until the dish is ready to come together.
Place the roast in a roasting pan and put it in the oven. Roast for 15 minutes.
Reduce the oven temperature to 325°F and continue to roast for 1 1 ⁄ 2 hours. Check internal temperature with a meat thermometer; when it reaches 120°F, remove the roast from the oven. Let the roast stand, covered, for at least 15 minutes before carving to let the temperature rise and allow the juices to settle back into the meat.
Remove the aioli from the refrigerator and allow it to come back to room temperature.
Roast internal temperature will rise 10°F during the resting period after it is removed from the oven. Finished temperatures are 125°F for rare, 130°F for medium rare, and