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Enjoyed the quote from Thomas Jefferson and loved the story of Amerigo Vespucci's pickle making. He was a really innovative guy.
Pickles that preserve veggies but that are consumed soon after they are made are a common side dish with Korean and Japanese meals. They are generally not canned and are quite delicious. This is a way of preserving cucumbers, radishes, scallions, napa cabbage and many other garden goodies that don't keep all that well.
I am going to make an effort to make such pickles after my weekly visits to the farmers' markets.
The fresh corn season is so short, that this is an ideal way to lengthen the time we can enjoy it. Same with the other veggies we pickle. The think that is so nice about pickling is that it needs no freezer room and is something that is hard to render poisonous if one makes a mistake in canning. The worst thing that can happen is that the pickles won't taste good -- thanks to its acid nature.
Paja, any chance you could share your corn relish recipe? And what do you serve it with? I've never had that... and we get the awesome Olathe corn here.
A version of corn relish can be made with the basic pickle recipe that I posted in the article...just use corn instead of all of the other stuff, although some nice red pepper strips would be visually nice. Actually, onions, red (sweet) pepper and corn ...with the basic recipe would make excellent corn relish...although, I'm hoping tor paja's recipe as well.
Corn relish can be used as a side for meats such as pork. We, here in the South use similar concoctions as a side for cooked dried bean dishes. Black Eye peas, corn relish, cornbread along with a pile of fried okra and maybe a bite or two of a pork chop...ummmm!
Sorry it took me so long to get around to posting the recipe, but I had to find the book and copy it. Here it is at last. Betty
Corn Relish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts whole kernal corn ( Use 16 to 20 medium
ears of fresh corn or 6 - 10 ounces of
frozen corn)
1 pint sweet red peppers, diced ( 3 large)
1 pint green peppers, diced
1 quart (one large bunch) celery, chopped
8 to 10 small onions, chopped or sliced
3/4 cup honey
1 quart vinegar
2 tablespoons salt
2 teaspoons celery seeds
2 tablespoons powdered mustard
1 teaspoon turmeric
For fresh corn:
Remove husks and silks. Cook ears of corn in boiling water for 5 minutes, remove and plunge into cold water. Drain and cut from cob.
For frozen corn: Defrost overnight in refrigerator or for 2 or 3 hours at room temperature. Put containers in front of fan to hasten defrosting.
Combine green peppers and red peppers, celery, onions, honey, vinegar, salt and celery seed. Cover pan until mixture starts to boil, then simmer uncovered for 5 minutes, stirring occasionally. Mix dry mustard and turmeric and blend with liquid from above mixture; add with corn to mixture. Heat to boiling and simmer for 5 minutes , stirring occasionally.
Bring to boil, pack loosely while boiling into clean, hot pint jars. Allow 1/2 inch headspace. Seal.
Process in boiling water bath for 15 minutes. Remove jars and complete seals if necessary.
Makes 13 pints.
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NOTES : My experience is that it needs 1 1/2 of the recipes for the liquid above in order to cover the corn.
Adapted from "Stocking Up" by the staff of Organic Gardening and Farming. Carol Stoner(ed.) Emmaus,Pa: Rodale Press, Inc, 1973
