Smoky Pickled Corn Circles 2 teaspoons vegetable oil 8 cloves garlic, peeled and crushed 1/2 pound red, orange and yellow bell peppers, seeded and cut into thin rings 2 large onions, peeled and cut into thin rings 6 tomatillos, papery skins remov...
Smoky Pickled Corn Circles
2 teaspoons vegetable oil
8 cloves garlic, peeled and crushed
½ pound red, orange and yellow bell peppers, seeded and cut into thin rings
2 large onions, peeled and cut into thin rings
6 tomatillos, papery skins removed, halved
4 teaspoons prepared Dijon mustard, mixed with 2 teaspoons water
4 cups white wine vinegar
1 cup pineapple juice
2 cups water
1½ cups sugar
2 tablespoons kosher or other coarse salt
2 to 3 tablespoons coriander seeds
1 tablespoon whole cloves
4 to 6 dried chipotle peppers (or substitute 3 to 5 fresh chilies of your choice)
6 ears corn, husked, silked and cut into rounds ½- to ¾-inch thick
In a large skillet, heat oil over medium-high until hot but not smoking. Add garlic, bell peppers, onions and tomatillos. Reduce heat and cook, stirring occasionally, until vegetables sweat and are slightly softened and the peppers have brightened in color, about 5 minutes. Be careful not to overcook or brown; the vegetables should be crisp-tender. Remove from the heat and set aside.
In a nonreactive pot, combine all the remaining ingredients except the corn and bring to a boil over high heat. Add corn rounds; there should be just enough liquid to cover them. Return to a boil, reduce the heat to low and simmer 5 minutes. Add reserved vegetables and return to a simmer. Turn off the heat and allow to cool to room temperature, uncovered.
Cover and refrigerate. Serve chilled. The pickled corn will last 2 weeks, covered and refrigerated.
Yield: 4 quarts
Approximated nutritional information per ¼-cup serving: 37 calories (9 percent from fat), trace fat (no saturated fat), no cholesterol, 9 grams carbohydrates, trace protein, 183 milligrams sodium, 1 gram dietary fiber.
Confetti Vegetable Relish
15 ounces green beans
15 ounces green peas
15 ounces whole kernel corn (cut of the cob)
1 red bell pepper, diced
1 cup diced celery
1 cup chopped red onion
1 teaspoon salt
1 cup sugar
1 teaspoon pepper
¾ cup vinegar
½ cup vegetable oil
Drain and rinse each canned vegetable well. Place in large bowl or jar. Add remaining vegetables.
Mix all marinade ingredients except oil and bring to a boil. Cook until sugar is dissolved. Let cool slightly and add oil.
Pour over vegetables. Let stand in refrigerator at least 24 hours. Serve cool or at room temperature. Will keep for up to 1 week, refrigerated.
Yield: Serves 15.
Approximate nutritional analysis per serving: 23 calories, 0.4 grams protein, 3.5 grams carbohydrates, 1 gram total fat (0.1 grams saturated), no cholesterol, 0.4 grams dietary fiber, 31.7 milligrams sodium.