PICKLED FARMSTAND CORN, CUCUMBER & CHILE
Updated: Aug 21, 2019
If you recall from my post on Fresh Dill Pickles post….then that makes one of us. I forgot I had posted that recipe – but make sure to check it out. I have a lot of requests for those, but decided while Corn was still in season to try this one out. I can usually read through a recipe and tell how it’s going to taste, I have never done meth or crack, so I assume these are the base ingredients? Let’s just say these are addicting. I made them for Labor Day to serve up with my Grilled Blackened Chicken, but can’t stop eating them.
1 medium cucumber, ends trimmed, unpeeled, cut into small dice (about 1 cup)
2 teaspoons kosher or other coarse salt
1 3/4 cups distilled white vinegar
1/2 cup pineapple juice
2/3 cup sugar
2 Tablespoons peeled, minced fresh ginger
1 Tablespoon minced garlic
1 Tablespoon mustard seed
1 Tablespoon celery seed
9 ears corn, blanched in boiling water for 2 minutes, drained, and the kernels cut off the cobs (about 4 cups of kernels) - I've never made this with canned corn, but I am sure it would be yummy too. I know I will try one day.
1/4 to 3/4 cup finely diced fresh chiles of your choice
3/4 cup diced onion
Juice of 1/2 lime
Salt and white pepper
In a large nonreactive bowl, combine the cucumber and salt, mix well, and allow to stand for 1 hour. Drain and rinse twice to remove the salt, then set aside.
In a nonreactive saucepan, combine the vinegar, pineapple juice, sugar, ginger, garlic, mustard seed, and celery seed and bring to a boil over high heat, stirring once or twice to dissolve the sugar.
Add the corn kernels, chiles, and onion and bring back to a boil, then reduce the heat to low and simmer until the corn is just tender, 5 to 7 minutes.
Remove from the heat and stir in the lime juice and salt and pepper to taste.
Cool the liquid to room temperature, uncovered, then add the cucumbers, mix well, cover and refrigerate.