Seasons by the Sea: Recipes 09:12:13

You Can Can, Too

    These recipes are from Kevin West’s “Saving the Season.”

Corn Relish
    Makes six pint jars.
12 ears corn
1 large red bell pepper, roasted, skinned, and seeded
3 jalapenos, roasted and skinned
1/2 lb. red onions
2 fat cloves garlic
2 tsp. cumin seeds
1 tsp. coriander seeds
31/2 cups apple cider vinegar, or more if needed
1 cup water
1 Tbsp. kosher salt
3 Tbsp. sugar
1 heaping Tbsp. finely chopped cilantro
Freshly ground black pepper


    Shuck the corn, strip off the silks, and cut kernels from cobs. Slice roasted red peppers into quarter-inch strips, then dice. Mince jalapenos, removing the seeds as you like to moderate heat. Cut the onions into quarter-inch dice and mince the garlic. Toast the cumin and coriander in a dry pan for a minute or two, until fragrant.
    Combine vinegar, water, salt, and sugar in large pot. Bring to boil. Add corn, red pepper, jalapenos, onions, garlic, cumin, and coriander. Bring back to boil and cook five minutes. Remove from heat and add cilantro and black pepper.
    Using a slotted spoon, pack the relish into six prepared pint jars, leaving a generous half an inch of headspace. Once all relish is distributed, ladle in the cooking liquid to cover, still leaving half an inch of headspace. Run a skewer or other thin implement around the inside edge of the jars to release air pockets, and top up again. If you run short of liquid, make up the difference with straight apple cider vinegar.
    Wipe the rims, seal, and process in a boiling water bath for 15 minutes. Turn off the heat, uncover the canning pot, and allow the jars to rest for five minutes before removing.

Bread and Butter Pickles
    Makes four pint jars.
4 lbs. Kirby pickling cucumbers
1 lb. small onions, thinly sliced
1/2 cup kosher salt
1 cup water
3 cups apple cider vinegar
11/2 cups brown sugar
1 Tbsp. ground turmeric
1 Tbsp. mustard seeds
1 tsp. celery seeds
1 tsp. coriander seeds
1 Tbsp. grated fresh ginger
2 small fresh or dried chilies, diced


    Scrub the cucumbers well, and trim away the stem and blossom ends. Cut into three-eighth-inch slices and toss with the onions in a large bowl. Cover with a brine of a half cup kosher salt dissolved in one gallon of cool water. Don’t worry if some of the salt doesn’t dissolve immediately. Crack two trays of ice over the top and set aside for two hours. Stir from time to time, turning over the layers.
    Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil, then remove from the heat and set aside.
    Drain the vegetables and rinse them with fresh water. Bring the vinegar syrup back to a boil, add the vegetables, and cook for five minutes.
    Using a slotted spoon, divide the vegetables among four prepared pint jars, then ladle the syrup into the jars, leaving half an inch of headspace. Seal and process in a boiling water bath for 10 minutes.


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