These recipes are from Kevin West’s “Saving the Season.”
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
Why pickle, can, and preserve? The best reason is because of where we live. The bounty of fruits and vegetables available to us makes the effort worthwhile. It is also satisfying and economical. And the little jars of what you have made make swell gifts.