Bits for burgers

I have almost all the trimmings to turn a burger into something well beyond the store bought stuff, thanks to bitingly spicy mustard greens in the garden, our first home-grown tomatos, and the latest of the bread and butter pickles as a substitute for the sliver of sourness that a commercial burger offers.

And now, thanks to the canning buddy’s niece’s insistence that we repeat a recipe I didn’t even like that much last year, we have the corn relish to slather on the top.

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We made that relish before the apricot jam last week, zipping the kernels off a dozen ears of corn and boiling them up with sugar, vinegar and spice, as well as some chopped up red peppers that we burned black on the stove, then peeled and chopped. I didn’t much like the taste that the basil offered last year, so we substituted dill, and we also cut the sugar and amped up the onion and the spice.

The recipe goes something like this.

Corn pepper relish (adapted, yet again) from The Complete Book of Pickling)
4 chopped, roasted red peppers, skin removed
1-1-2 cups sugar
2 tbsp salt (it was supposed to be kosher salt, but wasn’t)
1 tbsp mustard seeds
1/2 tbsp cumin seeds
3 cups cider vinegar
8 cups cooked corn kernels
2 cups chopped onions
1/2 tsp turmeric
1/2 tsp hot pepper flakes
1/2 cup finely chopped dill

Roast the peppers by putting them directly on a gas burner and turning them round as they sizzle and char. Dunk in cold water, peel off most of the skin, and then chop them and set aside.

Put all the ingredients except the red pepper and dill in a pan, heat gently until the sugar dissolves and then simmer for 30 minutes or so until it thickens. Add the peppers and simmer for another 5 minutes. Stir in dill and ladle into clean, hot jars. Water bath for 15 minutes.

And to my surprise, it’s actually rather good. Last year I rated this a mere 2-1/2 out of five, because it was too sweet and because the basil went sort of brown and yucky on us. The dill adds a nice pickle tang, and the fact that it has less sugar makes it far more palatable to me. If there’s a next time I will add more turmeric, to add to the yellow hue.

Rating: 3-1/2 (out of 5). It’s far better than the gelatinous stuff you buy in the store, but I can’t see myself using it in the way I use pickles or chutneys. 

As for the mustard greens, I reckon this is the perfect thing to grow in a tiny square foot garden like ours. It grows fast, produces over several weeks, adds a serious bite to lunchtime sandwiches and you can’t buy it in the stores. We had five different types this year, one of which bolted already, and one of which didn’t seem to like its container in front of the sunroom door. But these frilly numbers, the most biting of the lot, are doing fine.

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2 Comments »

  1. Andy said

    What variety is the mustard green, have wanted to grow some for a while…

    • Cea said

      It’s called “Southern curled green mustard.” very spicy.

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