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This pickled corn was a huge hit at our annual Dinner in the Peach Orchard with Chef John Ash. After a tour of the orchard and peach tasting with owner Gayle Sullivan, guests whet their appetites with pickled summer veggies, watermelon and peaches with chili salt, sauteed padron peppers and other delicious goodies from the garden before enjoying their peach-inspired dinner.

Pickled Corn
Chef John Ash

Makes about 4 cups

1 cup            white wine vinegar
3/4 cup         water
1/3 cup         sugar
1/4 tsp          fennel seed, crushed
1 Tbsp           kosher salt
3 lg cloves      garlic, thinly sliced
2 tsp             curry powder
3-1/2 cups     corn kernels (from 4 ears of corn)
1 small           red bell pepper, stemmed, seeded and diced (1 cup or so)
3/4 cup         diced red onion

Add vinegar, water, sugar fennel, salt and curry to a small saucepan and bring to a boil.  Add corn, red pepper and red onion and bring back to a simmer, about 2 minutes.  Place mixture into clean glass jars and refrigerate.  Will keep for up to 10 days.

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.