Recipes & Ideas Page

We work hard to carry a variety of unique culinary items, the question is how can you incorporate our products into your kitchen??  We're here to help! Stand by to learn about amazing platter ideas and party recipes and if you have a recipe or idea you want to share send us a message and we'll post it for you!
Brandied Cherry
Chipotle  BBQ Sauce
Created by Pickled & Preserved Market


1/4 cup dried chipotle or ancho chilies
1/2 cup Stopsky's brandied cherries
1/4 cup ketchup
3 cloves garlic
1 tsp onion powder
1/4 tsp cinnamon
1/4 tsp cumin
1 tsp salt

Heat 1/2 cup of water in a small sauce pan.  When simmering add dried chilies and remove from heat.  Cover and allow to sit for 10 minutes to rehydrate.
Once chilies have rehydrated and softened add to blender.
Add remaining ingredients to blender and puree until completely smooth.
Transfer mixture back to sauce pan, cover and set over low heat for 30 minutes, stirring occasionally. If too runny leave uncovered and monitor until desired thickness is reached.  If too viscous slowly add cherry juice until desired consistency.

Keep in air tight container in refrigerator for up to 14 days.

Try it on anything you love to grill: beef short ribs, pork ribs, pulled pork, barbequed salmon, roasted potatoes, pork tenderloin, pork chops, barbeque chicken, ham roast, lamb, duck, anything!

Lazy Strawberry
White Chocolate Trifle
Submitted by Alexia Hignett, Binghamton NY


9 Lady Fingers
1/3 Cup Kelly's Jellys Strawberry Preserves
2 oz White Chocolate (plus extra for shaving)
2 oz Mascarpone Cheese
1/4 cup Heavy Cream

Warm the Strawberry Preserves in the microwave until it's in a liquid state.
Melt the White Chocolate in double broiler (or microwave for 20 second intervals, stirring after each interval).  Allow to cool slightly .
Whip Heavy Cream until soft peaks form.
Add Mascarpone Cheese and continue to whip until firm peaks form.  Stir in White Chocolate.

Lay 3 Lady Fingers down on plate or in trifle dish.
Add 1/3 of the Strawberry Preserves then 1/3 of the White Chocolate Mascarpone.
Repeat layering twice more.
Shave White Chocolate on top or top with fresh strawberries.

Refrigerate for at least 5 hours.

Serves two (or one!)

Ginger Mustard Glazed Salmon over Sweet and Sour Soba Noodles
                     created by Pickled and Preserved Market


2 tbsp Chef Burke Sweet Ginger Mustard or
Wasabi Ginger Mustard 
1/4 cup McSweet Sweet and Sour Pickled Garlic Cloves (plus brine)
2 Salmon Fillets
4 tbsp Sesame Oil
1 lb soba noodles
1 head green cabbage cut into 8 wedges
2 large carrots grated or cut into matchsticks
2 tsp sugar
2 tsp red pepper flakes
1 or 2 spring onions, chopped
salt and pepper

Preheat oven to 400°F. Whisk together sesame oil, sugar, pepper flakes and 1 tbsp Pickling Brine from Garlic Cloves.  Cut cabbage into wedges and drizzle with sesame oil mixture, salt and pepper to coat. Set remaining liquid aside. Lay cabbage wedges on foil lined baking sheet and place in oven to bake for 30 minutes.  

In the meantime grate carrots and bring the remaining  sesame oil mixture to a boil in a small sauce pan with 1/4 cup water.  Once boil is reached lower heat to a simmer and cook until liquid is reduced by half.  In another sauce pan bring 4 cups salted water to a boil.  Reduce heat to medium and cook soba noodles in water until al dente, drain.  Toss cooked soba noodles, garlic cloves, grated carrots, 3/4 of the spring onions (reserve rest for garnish) and reduced sesame oil mixture until well combined. Season with salt and pepper and set aside.

Pat salmon fillets dry with paper towel.
After 30 minutes remove tray with cabbage wedges from the oven, they should be slightly transluscent and browned at the edges.  Re-arrange wedges to fit salmon fillets, skin side down, onto tray. Season salmon with salt and pepper, then spoon Mustard generously onto each fillet.
Place tray back into over for 10 more minutes or until salmon is cooked through.  Season with salt and pepper to taste.
To serve place noodles on plate and top with salmon fillet.  Garnish plate with two or more cabbage wedges and top everything with remaining spring onions.
BoysenBerry Coffee Cake
Submitted by Amy Ulrich, Dongola IL


2 cups Red Hill's Fruit Co. Bosenberrys or Tart Cherries in Water
3/4 cup sugar
1/3 cup butter
2 large eggs
1/3 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoons salt

Topping: 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, 1/4 cup butter

Cream the 3/4 cup sugar with the 1/3 cup softened butter and add eggs.  Sift the 2 cups flour, baking powder and the salt and add alternately with the milk to the creamed mixture. Stir in the berries. Spread in a 9x9 inch square pan, well buttered. Blend together the topping ingredients in small bowl until crumbly. Sprinkle evenly over top of batter. Bake at 375 degrees for 25 to 30 minutes, until tester comes out clean.

Pickled Green Bean Salad
Submitted by Patsy Parvis, Kennewick WA


3 Cups Pickled Dilly Green Beans (or Pickled Asparagus)
Cut in halves or thirds
1 Cup Cherry Tomatoes, Halved
1 Cup Ciliegia Mozzerella Fresca, Halved
1 Cup Green or Black Olives, Pitted and Halved
1 Tbsp Pickling Juice reserved from Jar
1/4 Cup Olive Oil

Combine all sliced ingredients into bowl and add salt and pepper to taste.
Mix reserved 1 Tbsp pickling juice with 1/4 Cup Olive oil and drizzle over top of salad.
Serve Chilled.

Mole Enchiladas with Shrimp
adapted from Rick Bayless's Mexican Kitchen


1/2 Cup Bunches & Bunches Oxancan Mole Sauce
2 tablespoons olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 large white onion, sliced into thick rings
2 poblano peppers
3 large jalapeno peppers
1 large tomato, diced
6 corn tortillas
18 shrimp, cleaned, peeled, deveined with tails removed
1/2 cup queso fresca crumbles (sub shredded mozzerella)
1/2 cup fresh cilantro, roughly chopped
Lime wedges 

Toss shrimp in olive oil and sprinkle with garlic powder, paprika and salt, set aside.  If using grill, heat coals until extremely hot and covered in white ash. Place poblanos, jalapenos and onion rings on grill and cook until each side is blistered and has black char marks, set aside to cool. Space shrimp evenly on skewers and set over grill, cook 2-3 minutes on each side, until outsides are pink and middles are very slightly translucent. While shrimp are cooking cut stems off peppers and peel off blistered skins. Combine and dice poblanos and jalapenos. Remove shrimp from grill and replace with tortillas.  Allow tortillas to grill until warmed through and pliable.  
*Alternatively, you can cook all above ingredients on stove top, using broil setting in oven to cook and blister pepppers.

​Dip a grilled tortilla into Mole Sauce until completely coated. Place 3-4 shrimp, a spoonful of diced tomatoes, a spoonful of diced grilled peppers, 3-4 grilled onion rings into center of tortilla and loosely roll.  Place seam side down onto platter.  Repeat with each tortilla placing them side by side onto platter. Pour remaining Mole over top of rolled tortillas.  Top with Queso Fresca crumbles and chopped cilantro. Squeeze lime wedge over top of dish and set additional wedges along side for garnish.

Braised Sauerkraut Chicken
adapted from Donna Hay


3 Cups Firefly Ruby Red Sauerkraut or
Olykraut Traditional Sauerkraut
1 Tablespoon Extra Virgin Olive Oil
8 pieces chicken, bone in and skin on
1 medium onion, thinly sliced
1/2 pound fingerling potatoes, havled
1/2 teaspoon caraway seeds
2 Bay leaves
1 cup chicken stock
Sour Cream, to serve

Preheat oven to 400°F. Heat the oil in a large heavy-based ovenproof frying pan over medium heat. Sprinkle the chicken with salt and pepper and cook, skin-side down, for 6 minutes or until golden. Turn and cook for a further 4 minutes. Remove the chicken and set aside. 
Add the onion, potato, caraway seeds and bay leaves and cook, stirring, for 6 minutes. Add the sauerkraut and stock and stir to combine. 
Return the chicken to the pan, cover with a lid and transfer to the oven. Cook for 30 minutes. 
Uncover and cook for 20 minutes or until the potato and chicken are golden and cooked through. Sprinkle with salt and pepper and serve with sour cream.