PICKLED CORN ROUNDS WITH CORIANDER
4 garlic cloves, smashed
1 red bell pepper, cut into thin strips
1 onion, cut into thin rounds
1 Tbsp vegetable oil
2 C white wine vinegar
1/2 C canned unsweetened pineapple juice
1 C water
3/4 C sugar
1 Tbsp salt
1 Tbsp coriander seeds, crushed
5 whole cloves
2-3 canned whole chipotle chiles in adobo
4 tsp Dijon mustard
6 ears corn, cut into 1/2" rounds
Cook garlic, bell pepper and onion in oil, covered, in a 12-in heavy skillet over moderately low heat, stirring occasionally until slightly softened but not browned. Reserve vegetables. While vegetables are cooking, bring remaining ingredients except corn to a boil in a 4-6 qt nonreactive pot, stirring occasionally. Add corn and return to a boil, then simmer, uncovered, 5 minutes. Add reserved vegetables and bring to a simmer. Remove from heat and cool. Transfer mixture to wide mouthed glass jars and chill, covered, at least 2 hrs and up to 2 weeks.
GOURMET/October 2000
NOTE: I used 4 ears of corn thinking the amount of liquid would not be sufficient to cover 6 ears, which was correct. For 6 ears of corn I would suggest increasing the recipe an additional 50%. Other changes: I sliced rather than smashed the garlic and cut the rounds into about 2" pieces. I used 2/3 C sugar rather than the suggested 3/4 C. I used 1 chipotle chile, both changes in amounts I considered sufficient for the flavor intensity I was seeking. Be careful, corn prepared this way is addictive! Yum
it looks very good.