Pickled Sliced Corn
These Corn on the Cob slices taste lovely and summery -
great for a barbeque. Makes about 1.2 litres.
6 ears of corn
4 garlic cloves
1 red bell pepper
1 onion
1 tbsp vegetable oil
500 ml white wine vinegar
125 ml unsweetened pineapple juice
250 ml water
60 g sugar
1 tbsp salt
1 tbsp crushed coriander seeds
5 whole cloves
2 chopped red chilies
4 tsp mustard
1. Slice the corn into 15mm rounds. Peel and crush the garlic,
finely slice the pepper and onion. In a large pan, heat the oil, then cook the
garlic,
pepper and onion for 10 minutes, or until just softened. Remove from heat.
2. Put all the other ingredients except the corn into a large pan, and bring to
the boil.
Then add the corn slices and simmer uncovered for a further 5 minutes.
Finally add the cooked garlic, pepper and onion, and simmer for one more minute.
3. Carefully spoon into warm sterilized jars and seal. Let cool, then chill in
the refrigerator. Eat within 2 weeks.
As for myself, I always willingly acknowledge my own self as the
principal cause of every good and of every evil which may befall me; therefore I
have always found myself capable of being my own pupil, and ready to love my
teacher.
- Giacomo Casanova