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Mouth Watering Recipes

by | Aug 8, 2013 | Market News

Grandma Pahl’s Frozen Sweet Corn Recipe

9 C – fresh corn, removed from the cob

2 C – cold water

1 Tbsp. salt

¼ C sugar

1 stick of butter (cut up and spread evenly over corn)

Place corn in a 9” x 13” pan.  Add 2 cups of cold water, spread evenly cut butter over corn, sprinkle salt and sugar.  Bake at 350 degrees for 30 minutes. Bag corn but let cool before sealing bags (approx. 1 ½ to 2 cups of corn with juices per bag).  Freeze.

Enjoy all year round!

 

Refrigerator Pickles

Ingredients:

For the brine: 10 cloves of garlic, peeled 2 cups white vinegar 6 teaspoons kosher salt Several sprigs of fresh dill 1 teaspoon celery seed 1 teaspoon coriander seed 1 teaspoon mustard seed ½ teaspoon black peppercorns

For the vegetables:

6 cucumbers, quartered lengthwise 6 young spring carrots, peeled and cut in half lengthwise 1 handful green beans 4 small hot red chiles or 2 jalapenos

Directions:

In a medium saucepan, bring 4 cups of water to a boil, reduce heat so the water simmers and add the garlic.  Cook for 5 minutes.  Add the vinegar and salt, raise the heat until it boils stirring until the salt dissolves.  Remove from the heat.

In 2 clear 1-quart jars place a few sprigs of dill.  Divide the seeds and peppercorns between the jars.  Using tongs, remove the garlic from the brine and place 5 cloves in each jar.  Then pack the jars full of cucumbers, carrots, green beans and chiles.  You want to stuff them tightly.

Bring the brine back to a boil, pour it over the vegetables to cover completely.  Let cool and then cover and refrigerate.  The pickles will taste good in just a few hours, better after a couple of days, and they will keep in your refrigerator for about 3 months.

 

Tomato Relish

Ingredients:

1 pound ripe tomatoes with seeds and juices, finely chopped 2/3 cup finely chopped red onion ¼ cup Italian parsley ¼ cup extra virgin olive oil 3 Tablespoons fresh lemon juice 3 serrano chiles, seeded and finely chopped (2T)

Directions

Combine tomatoes, red onion, parsley, olive oil, lemon juice, and Serrano chiles in a medium bowl.  Season generously with salt and pepper.  Cover and chill.  Can be done a day ahead and refrigerated until needed.

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4 Comments

  1. Sandy Holien

    I came out a few years ago to Gramma Pahl’s class on freezing corn. Best frozen corn we have ever had. I have another winters of frozen corn in the freezer now!! Thank you for the great recipes!!

    Reply
  2. Jodi Malecha

    Love, love, love Grandma Pahl’s corn recipe and can’t wait to try out the tomato relish with my canning tomatoes! PS I skipped the sugar in the corn recipe on the advice of Mrs Pahl — Pahl’s corn is so sweet it doesn’t need any added sugar!

    Reply
  3. R. Williams

    I lost the recipe for Grandma Pahl’s Frozen Sweet Corn Recipe, it is the best. Thank you for having it here on your website.

    Reply
    • Chris Kaufenberg

      You are most welcome! Won’t be too much longer and we will have fresh picked homegrown sweet corn to freeze again!

      Reply

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