Tag: canning

School Pickled Baby Corn

D. Michl LoweLeave a comment

So, when I was a kid in rural West Virginia, our public school lunch rooms always had pickled baby corn. It came in one of those 108 ounce cans. I have tried to find whatever brand that might have been, but alas, I think they dont make it anymore. That said, I have found buying normal canned baby corn, de-canning it, pickling it at home, and then recanning it works very well. This is so simple and so delicious!

Vegtables:

  • 6 cans of 15 ounce baby corn, drained.
  • Optional: Jalapeños, 1-2, depending on wanted heat level. Substitute habaneros if you want it spicier.

Brine:

  • 2 cups white vinigar
  • 2 cups filtered or bottled water. No tap water, makes the veggies not as crisp.
  • 4 table spoons kosher or pickling salt.
  • Fresh dill, if wanted.
  • 4 table spoons of mixed pickling spice or just a mix of whole black peppercorn, mustard seed, dried dill seed, bay leaves, coriander, etc.

Boil the vinegar, water, salt, and spices together.

Equiptment:

  • 78 ounce canning jar.

How to make the pickled baby corn:

  • Open and drain the cans of baby corn.
  • Pack the corn and jalapeños into the jar, leaving a small space at the top of the jar.
  • Add any extra dry spices or fresh dill to the jar.
  • Add the boiling brine to the jar, making sure it covers the vegetables completely, while also leaving a small amount of space at the top before the lid is placed.
  • Let cool on the counter and then transfer to the fridge for at least two days before eating. Waiting a week will intensify the flavor further.
  • Enjoy.

Affiliate Links to products I have used for this recipe!

River’s Edge Cabbage Soup Recipe

D. Michl LoweLeave a comment

I considered writing an article about this recipe first so that you all would have to scroll through it to get to the recipe, but I hate it when websites do that, so here is the recipe at the beginning. You’re welcome!

Cabbage Soup Recipe

Yields around 6 quarts. However, I often double this recipe and freeze what my family can’t eat in one sitting.

Ingredients:

  • 1 medium-sized cabbage chopped into 1-inch squares, (or enough to fill the bottom of the pot several inches up with chopped cabbage).
  • 5-6 stalks of celery (enough to cover the top of the cabbage).
  • 1 (28-ounce) can of crushed tomatoes.
  • 8 ounces of tomato juice or V8.
  • 1.5 tablespoons salt.
  • 1 teaspoon of black pepper or white pepper, if you want a cleaner look.
  • 1/2 a teaspoon of crushed red pepper.

Directions:

  • 1. Take your cabbage and cut it into 1-inch squares. Place this in a large steep-sided pot, enough to hold all the ingredients.
  • 2. Put the chopped celery into the pot on top of the cabbage. I usually just do a rough chop to the size I want.
  • 3. Fill the stock pot up with water to cover the cabage and celery a good 5 inches.
  • 4. Place the pot on the stove and bring it to a boil. Reduce the heat just enough to keep it at a steady simmer and cook until the cabbage and celery are tender but still firm; around 35 minutes.
  • 5. Then add the remaining ingredients (crushed tomatoes, tomato juice, salt, pepper, and crushed red pepper) and cook an additional 5 minutes to allow the ingredients to get to know one another.

Notes: You may want to adjust the salt, pepper, and crushed red pepper to suit your taste. I personally like to add some chopped Polish Style Smoked Kiolbassa Sausage, the pre-cooked kind. I know it’s not traditional to the Rivers Edge Restaurant, but I really like it with this addition, your mileage may vary. Anyway, enjoy the soup!

The River’s Edge Restaurant was originally a restaurant located in Saint Albans West Verginia. It was closed around 2010, unfortunately.

D. Michl Lowe

Addendum: I did not come up with this recipe myself, I found it years ago on the web at Delishably.com and have rewritten and reworked it over the years into the format you see here. To be completely fair, this is as close as I have been able to get to the original recipe that I remember it as a kid. It’s the closest to the original taste and trust me I have tried a lot of other versions. Howie, the original website author writes a very good article that goes into a lot of details about the town of Saint Albans, the restuarant, and the recipe, so check out his article below.

https://delishably.com/soup/Cabbage-Soup-RiversEdgeStyle#gid=ci026c5f58300727c9&pid=cabbage-soup-riversedgestyle-MTc0NjE5MzE3NjU5NTc2MjY1