With the bounty of summer produce pouring in, and the heat of summer still pouring it on, we’re reaching for cool relishes, salsas, and fresh chutneys to accompany just about every meal these days.
There’s a big new batch of this Green Tomato Chow Chow sitting besides a dwindling supply of this mango chutney (though we love this one and this other one too) in the fridge as I write this up right now.
The other wondrous accompaniment to late summer / early fall grilled foods are quick pickles you can stir together in thirty minutes, using just about any vegetable you can imagine, throw in the fridge and enjoy for the next couple of weeks. You could certain process these and put them up for the darker days of winter looming on the distant horizon out there, but we find ourselves just making up batches and eating them right out of the fridge.
One of our favorites of late has been this Quick Pickled Fresh Corn Relish with its decidedly southwestern flair (the red onions and cilantro) and a bit of heat from the jalapenos and dried red peppers. With fresh corn available everywhere these days stirring up a batch of this one is a no brainer and it plays with just about anything you’ll toss on a plate these days.
Easily cut in half if you just want to try a quart of it at a time…
4 cups fresh corn kernels
1/2 cup or more red onion, sliced thin
1/2 cup fresh cilantro, chopped fine
3-4 medium jalapenos, stemmed, seeded, thinly sliced
4 small dried chiles (we like guajillo and chipotle)
1/2 cup fresh lime juicePickling Liquid
1 and 1/2 cup water (maybe more)
1 cup apple cider vinegar
1 tbsp (heaping) good kosher salt
2 tsp sugar
Prep and combine the first 6 ingredients in a medium bowl, stir to mix well. Spoon into two quart or one half-gallon jars or glass containers.
Combine the pickling liquid ingredients in a medium saucepan, bring to a low boil, remove from the heat and cool a few minutes. Now pour over the corn mixture, dividing evenly between the two if using quart jars. Add more filtered water to cover the corn if needed.
Seal, cool, and throw in the fridge, where they’ll be good for 4 weeks, but will never last that long.
Enjoy.
