As promised, I tested the Lee Bros.’ recipe for pickled scallions. Even though I’m not very familiar with pickling or canning (although I hope to change that over the course of this summer), the process went smoothly by simply following the recipe’s thorough directions. The pickled scallions turned out well – slightly tart and the pickling takes the edge off the scallion’s allium flavor. You could chop them and add the pickled scallions to egg salad. You could slice them and top a roast beef sandwich. Or simply add them to an antipasti platter along with other pickled vegetables, olives, salami and cheese.
As for the book, I think the Lee Bros. Southern Cookbook, by Matt and Ted Lee, is worth the read just for the Pickles, Relishes and Preserves sections. A few recipes that might appeal to fellow shareholders: Jerusalem Artichoke Relish, Hot Pepper Jelly and Pickled Corn. But the rest of the book is also valuable and a great read. The pages are peppered with anecdotes, back stories and, of course, classic Southern recipes.
Click here to download and print a pdf of this recipe:
Lee Bros. Southern Cookbook by Matt and Ted Lee