Grilled Kielbasa with corn relish
Kielbasa ( I like the small individual smoked Polish Kielbasa from Hilshire Farms)
Corn Relish Recipe
· 1 large cucumbers, peeled, finely chopped
· 2 cups of finely chopped onions
· 2 stalks celery finely chopped (Size of corn kernels)
· ½ cup chopped pimento
· 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
· 1/2 cup sugar
· 1 ½ Tbsp Kosher salt
· 1/2 teaspoon black pepper
· 1 1/2 cups apple cider vinegar (5% acidity)
· 1/2 teaspoon turmeric
· 2 teaspoons mustard seeds
· 1 teaspoon celery salt
· cayenne pepper to taste
1 Place everything except corn, celery and cucumber and pimento in a medium-sized (4 to 6-quart), thick-bottomed pot. Bring to a boil. Reduce heat to a simmer. Cover and cook for 15 minutes.
2 Add celery and cook for another 5 minutes. Add corn and cook for another 5 minutes. Then mix in pimento. Taste for seasoning.
3 Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.
4 This is better made a few days before you serve it.
Yield: Makes 3-4 pints.
I took the bread and butter pickle recipe from Recipe Girl and made a few adjustments.
They were good to eat a few hours later.
Yield: About 4 cups of pickles
Prep Time: 20 min + marinating time
Cook Time: 5 min
(2-3 pounds) sliced (1/4-1/2 inch) unpeeled and washed cucumbers
1 1/2 Tablespoons kosher or pickling salt
1 cup thinly sliced sweet onion
1/2 cup granulated white sugar
2 cup white vinegar
1 cup apple cider vinegar
½ cup light brown sugar (packed)
2 teaspoons mustard seeds
1 teaspoon celery seeds
¼ teaspoon ground turmeric
1. Dissolve salt and cold water in large bowl and add sliced cucumbers. Let sit for an hour or two. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Add cucumber and onion mixture and bring back to boil. Pour into canning jars and let sit on the counter for a few hours. Cover and refrigerate . Store in refrigerator up to 2 weeks.
Bolstered by my success with the bread and butter pickles, I searched online for a dill pickle recipe and found one on Epicurious which I adapted only slightly.
Epicurious | © 2001 by Eleanor Topp and Margaret Howard
Makes 4 pint (500 mL) jars or 2 quart jars
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters or slices. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.
· 8-10 small pickling cucumbers or sliced larger pickles (about 3pounds/1.5kg)
· 2 cups (500 mL) white vinegar
· 1 cups (500 mL) water
· 2 tablespoons (25 mL) pickling salt
· 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
· 4 small cloves garlic or slice several large garlic cloves and add to each jar
1. If using larger pickles slice into ¼-1/2 inch slices or for medium sized, cut into quarters lengthwise
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
3. Add cucumbers and bring back to boil
4.. Place 1 or two sprigs of fresh dill and 1 or more cloves of garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers.
I do not process the cucumbers so they need to be kept in the fridge and eaten within a few weeks. It will take a few days before they are at their peak of flavor.
QUINCE-CRANBERRY CHUTNEY, adapted from Food and Wine magazine