GRAM PERKINS’ EGG SALAD + HOMEMADE PICKLES
My Gram Perkins passed down several recipes to me through the years. I keep most of them in a recipe book my mother compiled of family recipes. From Chocolate Pie to Thanksgiving dressing, Gram Perkins’ delicious Southern dishes continue to make their way onto my table—always tasting amazing, but not quite as good as when she made them.
One of the simplest (and most beloved) recipes she gave to me was for egg salad, featuring homemade Fourteen-Day Pickles (also known as sweet or bread-and-butter pickles). I think of it as one of the ultimate comfort foods. When I was a child, Gram Perkins often served it to me as a summer lunch or afternoon snack. I have vivid memories of sitting in her kitchen, watching her prepare her famous egg salad sandwich for me—always with extra pickles in a jar on the table.
After my Gram Perkins passed away, my granddaddy, lovingly known as Perk, continued making the famous Fourteen-Day Pickles. My mother carries on the family tradition today by gifting pints of these treasures every holiday season. Egg salad is definitely better with this homemade version but there are great bread-and-butter pickles available on the market today that you can use for your homemade egg salad. We recently taste tested the Blackberry Farm version and found it delicious.
No one really knows when egg salad itself was created, but it became a popular luncheon salad in the early 1800s, after French chef Marie-Antoine Carême invented mayonnaise as we know it today. A sister to tuna and chicken salad, egg salad is a nice option for those looking for a simple lunch, packed with protein.
We’ve started serving Gram Perkins’ egg salad in The Factory Café, complete with homemade pickles, made from her recipe. Stop by for lunch (new menu below) and try it on whole wheat sourdough toast, served with julienned honey crisp apples. (Trust me—the pairing of eggs and apples is delicious.)
GRAM PERKINS’ EGG SALAD
Yields 2 cups
1 1/2 cup whole eggs, hardboiled and coarsely chopped (about 5 eggs)
2 tablespoons Fourteen-Day Pickles—coarsely chopped (recipe below)
2 tablespoons lemon garlic aioli (see recipe below)
1/2 teaspoon dry mustard
1/8 teaspoon ground cayenne
1/4 teaspoon Kosher salt
Chives, for garnish
Chop the hardboiled eggs and set aside.
In a mixing bowl, combine the chopped pickle, aioli, mustard, cayenne, and kosher salt. Stir using a whisk. Add in the eggs, folding them in gently using a rubber spatula. Garnish with chives, if desired.
Store refrigerated in an airtight container.
LEMON GARLIC AIOLI
Yields about 1 cup
1 whole egg
2 teaspoons lemon juice
1 clove garlic, chopped
1/2 cup olive oil
Kosher salt, to taste
Black pepper, to taste
Blend the egg, lemon juice, and garlic using a food processor or immersion blender on low speed. Gradually increase the speed, streaming in the olive oil until the mixture thickens. Season with salt and pepper.
Store refrigerated in an airtight container.
GRAM PERKINS’ FOURTEEN-DAY PICKLES
2 gallons cucumbers—sliced into 1/4″ rounds
1 gallon water
1 pint salt
2 1/2 pints vinegar
4 quarts sugar
Pickling spice (see recipe below)
Canner and canning supplies
Wash cucumbers thoroughly and slice into approximately 1/4″ rounds. Combine warm water and salt and let cool to create brine. Place cucumbers into a ceramic pickle crock and cover with brine. Let cucumbers and brine stand seven days, making sure that they are completely covered with brine. You can place a plate on top of the brine to make sure that all cucumbers remain below the water line.
Pour off brine and add 1 gallon water. Let stand 24 hours.
Pour off water and add 1 gallon fresh water and a lump of alum the size of a walnut. Let stand 24 hours.
Mix sugar, vinegar, and a handful of pickling spice. Boil 3 minutes. Pour over cucumbers.
Pour off the vinegar mixture (cucumbers remain in container), boil for 3 minutes, and pour back over cucumbers. Repeat this process each day for 4 days.
On the 5th day, boil the vinegar mixture for 5 minutes. While boiling, place cucumbers in sterilized jars. Pour hot vinegar mixture over and follow instructions for canning to create a seal on pickle jars. Label and store in a cool, dark place.
Note: A half bushel of cucumbers makes approximately 2 1/2 gallons sliced cucumbers. Yields approximately 16 pints of pickles.
2 tablespoons whole mustard seeds
1 tablespoon whole allspice berries
2 teaspoons whole coriander seeds
1 teaspoon red pepper flakes, or more to taste
1 teaspoon ground ginger
2 bay leaves, crumbled
2 cinnamon sticks, broken in half
6 whole cloves
Mix all ingredients together in a sterilized jar and store in a cool, dark place.
THE GRIST – A MANUFACTURING COLLABORATION
Recently, Building 14, our new Design + Manufacturing Services division, produced the Grist in collaboration with our friends at Billy Reid. This raglan style men’s t-shirt is made with our 100% organic cotton and features an antique button snap pocket.
Read more about our team, the manufacturing collaboration, and Building 14 on the Billy Reid Journal.
Purchase the Grist from Billy Reid here.
Photos courtesy of Bradley Dean.
THE FACTORY | THIS WEEK
11.17.2014 - 11.21.2014
“I'm grateful for always this moment, the now, no matter what form it takes.” – Eckhart Tolle
Here is what we have going on this week, Monday, November 17 – Friday, November 21:
Join us on Monday, November 17 for Third Mondays @ The Factory. Come and connect with fellow sewers and share inspiration while working on your latest project.
The Factory Store and Café will be open on November 29 as we participate in Small Business Saturday. Stop by The Factory to shop locally and receive 25% off your in-store purchase.
There’s still time to pre-order the fourth installment from our Alabama Studio Series, Alabama Studio Sewing Patterns. All pre-orders will ship in the spring with a special surprise. When you pre-order a copy, you can request to receive an electronic postcard at checkout that can be easily printed and wrapped for a holiday present.
Monday – Friday, 9:00am – 5:00pm
Stop by any weekday at 2:00pm for a guided tour of our space, including The Factory, the Alabama Chanin production and design studio, and Building 14.
Join us for lunch at The Factory Café this week and enjoy our fresh, seasonal offerings.
Just in time for holiday celebrations, we now have freshly baked whole cakes available to purchase for $38 each from The Factory Café. Please give at least a 24-hour notice when placing your order.
Also, don’t forget to check out our ready-to-go items like fresh ciabatta bread, egg salad, pimento cheese, and our soup of the day.
Monday – Friday, 11:00am – 3:00pm
*Lunch service begins at 11:00am, but coffee and snacks are available all day.
Below is the menu for Tuesday, November 18; check back each day for an updated menu.
Four Deviled Eggs
made with locally-sourced, farm-fresh eggs 4.95
Bowl of White Bean, Turnip Green, and Sausage Soup
served with toast 6.50
Pimento Cheese Sandwich
served open-faced 7.45
Gram Perkins’ Homemade Egg Salad Sandwich
served open-faced 7.45
Grilled Cheese Sandwich 4.95
Roasted Vegetable Sandwich
on house made ciabatta with fresh ricotta,
served with your choice of chips or a side of The Factory Salad 10.95
Root Vegetable Chicken Pot Pie
with red and gold beets, greens, and Shogoin turnips with a puff pastry crust,
served with a side of The Factory Salad 11.95
Sweet Potato Quiche
made with sweet potatoes, caramelized onions, and gruyere,
served with roasted cauliflower,
and a side of The Factory Salad 10.95
The Factory Salad
made with farm fresh greens, cherry tomatoes, sliced cucumber,
and shaved parmesan, tossed in a house made lemon citronette,
served with a hard-boiled egg 7.50
selection of our house made cakes 3.95
a duo of Pear-Prosecco and Peach-Bourbon
with topped with lime salt 3.75
Sweet Potato Panna Cotta
with house made marshmallows and pecan streusel 2.95
Homemade Apple Crisp
topped with freshly whipped cream 3.75
Two Deviled Eggs 2.45
Side of The Factory Salad 3.95
Cup of Soup with toast 4.50
Roasted Sweet Potatoes 3.25
Roasted Cauliflower 3.25
Route 11 Potato Chips 1.50
Two Cast Iron Pimento Cheese Cornbread Sticks 2.95
Half Pimento Cheese Sandwich 3.95
Half Gram Perkins’ Egg Salad Sandwich 3.95
Choose three of the sides listed above,
served with your choice of tea or coffee 10.95
Enjoy your lunch on exclusive Alabama Chanin @ Heath Ceramics dinnerware.