pickle it

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sweet pepper and corn relish
Makes about 6 cups
(3 pints)

Time commitment
about 1 day

I drink the brine on this one. I kid you not. This is a super old-fashioned pickle so selfconsciously retro that it’s modern again—ready for its place on your Aunt Bitty’s relish tray
alongside the three-bean salad and the pickled beets. Just FYI, I actually prefer frozen
corn to fresh here because—well, forgive my shallowness, but frozen corn is just prettier
than anything I’ve ever been able to cut off the cob, and the strong flavors in this mix don’t
merit the extra effort. (Oh, and thanks to my intern, Sam, who showed me how awesome
this is baked with salami on a pizza.) Note that it’s natural for the brine to get cloudy as
the corn releases its starch.

1 tablespoon vegetable oil
33/4 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
4 cups fresh or thawed frozen corn kernels
13/4 cups diced red onion (1 very large onion)
11/2 cups apple cider vinegar
11/2 cups sugar

teaspoon ground turmeric

Instructions Heat the oil in a large skillet over mediumhigh heat. Add the peppers and salt and sauté for approximately 12 minutes, stirring often, until the peppers soften
and begin to caramelize. Add the corn, stirring to combine, and cook the vegetables for 3 to 4 minutes longer,
until the corn is hot. Turn off the heat and add the onion to
the pan; stir well.


In a small saucepan over medium heat, combine the
vinegar, sugar, and turmeric and stir just until the sugar
dissolves, about 2 minutes.
Pack the vegetables tightly into 3 clean pint jars, and
pour the warm brine over the vegetables to cover completely, discarding any unused brine. To can the relish for
longer storage, process the jars according to the instructions on page 28. Otherwise, cover tightly, and let the relish
sit at room temperature for 1 day before moving it to the

How to Store It Refrigerated, this will keep for up to
6 months. Canned, it will keep for up to 1 year.

can it, bottle it, smoke it

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Some of the recipes in this book include raw eggs, meat, or fish. When
these foods are consumed raw, there is always the risk that bacteria,
which is killed by proper cooking, may be present. For this reason, when
serving these foods raw, always buy certified salmonella-free eggs and
the freshest meat and fish available from a reliable grocer, storing them
in the refrigerator until they are served. Because of the health risks
associated with the consumption of bacteria that can be present in raw
eggs, meat, and fish, these foods should not be consumed by infants,
small children, pregnant women, the elderly, or any persons who may be

Copyright © 2011 by Karen Solomon
Photographs copyright © 2011 by Angie Cao

Library of Congress Cataloging-in-Publication Data

Solomon, Karen.
Can it, bottle it, smoke it : and other kitchen projects / Karen Solomon.
p. cm.
Includes index.
Summary: “This innovative cookbook offers ideas for adventurous
culinary DIYers to stock the pantry with artisan food and drink, kitchen
staples, tasty snacks, and gift-worthy eats”—Provided by publisher.
1. Canning and preserving. 2. Smoked food. 3. Food—Preservation.
I. Title.
TX603.S649 2011
ISBN 978-1-58008-575-5

All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the
Crown Publishing Group, a division of Random House, Inc., New York.
Ten Speed Press and the Ten Speed Press colophon are registered
trademarks of Random House, Inc.

Printed in China
Design by Betsy Stromberg
Food styling by Karen Shinto
Prop styling by Daniele Kent Maxwell
10 9 8 7 6 5 4 3 2 1
First Edition

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