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Cajun Pickled Cucumber Spears with Baby Corn   
Yield

 

Ingredients

1   #10 CAN BABY CORN

1/2   CUP FRESH GARLIC TOES (Peeled)Sterlizing Mason Jars

1-1/2   TBSP RED PEPPER FLAKES

LOT    ZATARAIN'S PRO-BOIL SEASONINGS (Divided)

 

1    CASE OF FRESH CUCUMBERS (Washed and Sliced into spears) (ALSO See Chef's Notes... Very Important!!)

 

 1/2 GALLON WHITE VINEGAR

 8   OZ  MARUKAN RICE VINEGAR (Sushi Grade ONLY!!, SEE CHEF NOTES

LOT   PICKLING SPICE MIXTURE

 

    - 16OZ  MASON JARS (With sterilized jars and lids)

Method
Open the can of baby corn, drain, and wash with plenty of cold water.  Meanwhile, in a 2 gallon stock pot filled about half way with water, bring to a light simmer and add the pepper flakes and 1 TSP of ProBoil.   Blanch the corn and garlic toes for about 30 seconds, drain and retain.

 

Mix the vinegars in a pitcher. Add 1/2 tsp of pickling spice to the bottom of each jar, along with 1/4 tsp of Pro-Boil seasonings.  Pack the jars with the cucumber spears, corn and garlic toes.  Pour the vinegar to almost fill the jars, wipe the lip of the jars.  Place the lid and tightly screw the sealing ring.


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Refrigerate the pickles for 10-14 days before serving.  BUT!!! When they are pickled... YOU are going to love 'em.

Chef's Notes:
Try to get locally grown cucumbers OR - NOT supplied by a commercial supplier... Commercial supplied cucumbers are sprayed with a wax!!! And this will add an unwanted flavor and texture to your pickles!!!   You can also ask for the length of cucumber if you purchase from a grower.... In that way you can plan on the size of your jars.  They are usually a little more expensive BUT well worth it!!

 

The sushi grade Marukan Rice Vinegar "Sushi Su" is far superior to any I have found, even their own standard grade rice vinegar!  Once you try this stuff you won't even bother with others! Trust me!!

 

Try this recipe!!!   Because of the vinegar and seasonings used, these spears are FANTASTIC with a PoBoy or with a fried seafood entree!!  IT will cut through the fried oil flavors!

 

DON'T forget to label the jars!! AND date them!!  With this much product you need to keep a record!

 

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright 1995 -09 December 2018 [Aurora Catering, Inc]. All rights reserved.
Revised: December 09, 2018