Wednesday, September 14, 2011

Corny Relish Recipe

From the City...
We made this relish at the canning bee on Sunday and I'm not gonna lie to you, it turned out really really.  So well, that I felt it necessary to crack into mine early and slather my black bean burger with it not just for dinner but also for lunch the next day.  Here's the recipe and you better jump on it and get cracking cause corn is good and ready right now.
  • 1 large cucumbers, peeled, seeded, roughly chopped
  • 2 cups of chopped onions
  • 1 red bell peppers, seeded and chopped
  • 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
  • 2 plum or Roma tomatoes, diced the size of a corn kernel
  • 1 red or green serano chile peppers, seeded and minced
  • 1 1/4 cups sugar
  • 2 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
  • 1/2 teaspoon ground cumin

Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.

Place mixture in a medium-sizedpot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.

Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

**We tripled the recipe and ended up with 7 500ml jars.  

 So here's a recipe for my black bean burgers.  They are so easy to make and freeze really well.  I used fresh black beans from the farm so if you can get your hands on 'em, I highly suggest you use those.  Canned will definitely work out for you too though.
  • 2 cups black beans
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 2 tbsp oil or 1 egg
  • 1 tablespoon cumin
  • 1/2 cup bread crumbs or ground oats
  • Some kind of herb, whatever you have on hand...I had basil and that worked out pretty well
  • 1 tsp salt 
  • Fresh ground black pepper
* Makes 4-5 patties

In a food processor, mix the herbs, onion and garlic together.  Then add your beans, cumin, crumbs or oats, salt and pepper.  Process.  Then add your oil or egg and pulse 3-4 times to combine.   Form your patties and fry in a tbsp of oil for about 5 -7 minutes on each side.  If baking in the oven, bake at 350 degrees for 15 minutes flipping once.  


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