I love pickles. Making pickles has been on my to-do list forever, but higher on the list is “not die of botulism” so I kept not making pickles. But, then! I found a lovely book on quick pickles at Good Egg, and the main selling point was not speed and ease, but the lack of botulism potential. Basically, because these pickles are not canned, you have to eat them within two weeks, which is a fair price to pay for life. I know that the likelihood of getting botulism is low, but I am unwavering in my fear, so this book is the best.
Okay, enough about botulism. I made pickles! This book is also pretty exciting because it gave me lots of exciting pickle possibilities. This first round, I made smoky pickled corn. The book is a bit overwhelming because the recipes call for a lot of ingredients, but then you look at it closely and see that 8 of them are spices, so it’s okay.
- 2 teaspoons vegetable oil
- 8 cloves of garlic, peeled, whole
- 2 red peppers, sliced
- 2 yellow peppers, sliced
- 1 onion, cut in rings
- 4 tomatillos, quartered (take off the paper skins!)
- 4 teaspoons dijon mustard
- 4 cups white vinegar (this was supposed to be white wine vinegar, but I misread it)
- 1 cup pineapple juice
- 2 cups water
- 1 1/2 cups sugar
- 2 tablespoons kosher salt
- 3 tablespoons coriander seed
- 1 tablespoon whole cloves
- 4 dried fresh chilis, sliced
- 4 ears of corn, cut into chunks
Heat the oil in a skillet and add the garlic, peppers, onions and tomatillos until everything is softened. Don’t brown them! Set them aside, then bring all the other ingredients except the corn to a boil in a really big pot. Boiling vinegar smells crazy, you might cry. Add the corn once everything is boiling, and then let it simmer for 5 minutes. Add the rest of the veggies and bring to a simmer. Turn the heat off and let everything cool. Keep these in the fridge and eat them for 2 weeks, no more!
I had many fake ploughman’s lunches with these pickles, and was pretty into it. Eat the corn rounds like corn on the cob, they are pretty spicy but pretty delish, I think.