Best Pickled Corn Relish On A House Smoked Trout And Crabmeat Cake Recipes

HOMEMADE SWEET CORN RELISH

Steps:

• Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
• Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
• Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
• Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.

SMOKED TROUT DIP WITH PICKLED VEGGIES AND QUAIL EGGS

Steps:

• Preheat a smoker to medium heat (per manufacturer's directions) and add the wood chips.
• For the trout dip: In a perforated half-200 or 2-inch deep pan, rub the fish with the oil and sprinkle with salt and pepper. Put the fish into the smoker and allow to smoke for about 15 minutes. Remove and let cool, then pick flesh into large pieces.
• Mix the smoked trout with the lemon juice, olive oil, sour cream, chives and dill. Season with salt and set aside.
• For the pickled veggies: Put the haricots, shallots and cauliflower florets in their own bowls. Heat the vinegar and sugar and a pinch of kosher salt in a small saucepan over medium heat until it comes to a boil. Stir, then pour over all the veggies individually until fully covered. Allow to cool completely to room temperature.
• Bring one quart water to a boil in a small saucepan. Drop the quail eggs into the water and simmer for 2 minutes. Put directly into an ice bath. Peel when cooled, then quarter into wedges and reserve.
• Rub the toasted bread with the garlic and sprinkle with the flaked sea salt. Drizzle with the finishing oil. Slice the bread into 1-inch-thick planks.
• Add the trout dip to a serving bowl and top with the pickled veggies and quail egg and garnish with the dill. Serve with the bread.

PICKLED CORN IN THE JAR

Steps:

• Silk and wash corn.
• Place in large pots and bring to a rolling boil for 20 minutes.
• Pour off hot water and rinse in cold water.
• until corn becomes cool enough to handle.
• Cut corn from cob with a knife. (A tomato.
• slicing knife works great).
• Wash jars and lids in hot water.
• Pack corn into jars up to the bottom rim.
• (EITHER 4 QUART JARS OR 8 PINT JARS).
• PINTS add (1)level teaspoon salt to each jar.
• QUARTS add (1) Heaping teaspoon salt to each jar.
• Fill jars up to the top rim with warm water.
• Place lids and rings on jars VERY loose.Place in a cool place on a towel.
• Let it work for 9 to 14 days. As water goes down in jars, add a little salt and fill water back to rim.
• When pickling is done, tighten lids.

PICKLED CORN

Steps:

• Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.

PICKLED CORN

Steps:

• Shuck and clean corn silk from fresh corn. We usually give this job to the children while they sit on the back porch.
• Fill a large stock pot with water and bring to a boil.
• Scald the ears of corn 2-3 minutes and remove to a kitchen table or counter to cool just enough to handle.
• At this point you can leave corn on the ears and pack in 1 gallon jars, lay ears in an 8-10 gallon crock or cut the corn off the ears and fill a clean white cotton pillow case with the cut corn then lay in your crock. We find the most consistent results with a crock.
• Use 1 cup salt to 1 gallon of water and stir to dissolve making your brine 1 gallon at a time because the amount you use will depend on whether you leave the ears whole or cut the corn off the cob.
• Once the corn is in jars/crock pour the brine over the corn to cover.If you use a crock lay a glass or stoneware dinner plate upside down over the top and weight it down with a large stone. If you use the gallon jars very loosely screw flats and rings on so the tops will not bulge or burst as the vegetable ferments.
• Cover crock with a loose cloth or cover with plastic wrap and tape to keep dust and bugs out.
• Set in a cool, dry place to cure for 4 weeks. Be sure to check the brine level every 7-10 days and make more brine as needed.
• If scum develops because of the fermentation, skim off, replenish liquid and recover.
• At the end of 4 weeks you may can the loose corn in canning jars according to directions for saurkraut or you may leave in crock. You just have to keep checking the liquid level and replenishing as needed.
• If using gallon jars, hand tighten and keep under refridgeration or can as you would saurkraut.
• To use: you may rinse and heat to boiling with a little water and butter or if you have pressure canned it you may eat straight from the jar. My husbands favorite way.