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Sacramento born and brined Preservation & Co. focuses on all forms of food preservation using local, seasonal produce. Hand-packed creations encompass everything from Horseradish Dilly Beans and Sricacha Salt to Bloody Mary Mix, which took silver in Absolut Vodka’s 2012 National Bloody Mary Contest. Click now for creative recipes using the preserved provisions, like Bloody Mary Marinara and Pickled Summer Bean Salad.
Preservation & Co. Bloody Mary Marinara
Recipe courtesy of Nicole Bowmer
- 2 jars Preservation & Co. Bloody Mary Mix
- 1 28 oz. can crushed tomatoes
- 2-6 oz. can tomato paste
- 1 tbsp. Italian seasoning
- 1 tsp. sugar
- 2 bay leaves
Heat and serve over pasta or meatballs
Pickled and Fresh Summer Bean Salad
Adapted from ‘The Preservation Kitchen’ by Paul Virant
- 1 jar Preservation & Co. Horseradish Dilly Beans
- 1 cup halved cherry tomatoes
- 1 lb. fresh summer green beans
- 2 cups loosely packed fresh herbs (such as chervil, tarragon, parsley and sliced chives)
- 1 cup extra-virgin olive oil
- Kosher salt
- Black pepper
- Block of pecorino cheese, for shaving
In a blender, blend half of the cherry tomatoes, and 3/4 cup of brine from Horseradish Dilly Beans. Blend in olive oil and season with salt and pepper to taste.
To cook the fresh beans, bring a large pot of salted water to a boil. Blanch the beans, drain, and transfer to a baking sheet to cool to room temperature.
To assemble the salad, in a large bowl, mix the cooked beans with the pickled beans, remaining cherry tomatoes and herbs, and toss with remaining pickling brine (about 1/4 cup) to coat. Transfer the salad to a salad bowl, and add the desired amount of vinaigrette. Shave a few pieces of pecorino over the top of the salad.