Monday, June 29, 2009

In a Pickle -- Sour Dill and Quick Corn and Green Pepper

Made pickles tonight -- the biggest batch yet. Lots of dill, garlic and spices. Making these is an exercise in delayed gratification. They won't be "sour" and ready for about two weeks.

We use a variation of the recipe here.

I also made a quick refrigerator pickle tonight (photo to come). Basically, I cut the kernels off two ears of fresh, sweet corn, diced up about half a small red onion, minced two cloves of garlic and chopped a green pepper into 1/4" chunks. I used lots of salt, pepper and red pepper flakes to taste and added about a 1/2 teaspoon of sugar (use more or less of all these seasonings to your taste). I put the vegetable mix in a sterile jar and poured in a mixture of 3 parts white vinegar to 1 part water to just cover the solids. Seal and refrigerate. The quick corn pickle (really more of an old-fashioned relish, it reminds me of the Pennsylvania piccalilli my mom used to get) will be ready by dinner time. The corn and peppers were farm stand finds of Gary's as were the Brussels sprouts I sauteed to serve with the corn relish, rice and turkey meatloaf that was our simple and satisfying supper tonight.

Kept in the fridge the quick corn pickle should last two to three weeks.

Pickling on Foodista


Unknown said...

I love pickling and eating pickle. Thanks for the tips. If you don't mind I'd love to direct Foodista readers to your blog. Just add your choice of widget to this post and you're all set!

FJKramer said...

Thanks FTD -- I'd love to spread the word about how easy it is to get into a pickle!