MEXICAN PICKLED PINTOS, CORN, AND POBLANO PEPPERS

FOR A QUICK SUMMER SUPPER, TOP TOSTADAS WITH SHREDDED ROTISSERIE CHICKEN, TOMATOES, LETTUCE, AND THIS CRUNCHY PICKLED VEGGIE MIX. IF YOU LIKE, DRIZZLE WITH MEXICAN CREMA AND SPRINKLE WITH SNIPPED CILANTRO.

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PREP: 45 MINUTES ROAST: 30 MINUTES AT 425°F STAND: 15 MINUTES + 3 WEEKS PROCESS: 15 MINUTES MAKES: 5 PINTS PHOTO

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• 1½ pounds fresh poblano chile peppers (about 6 peppers)
• 4 cups fresh corn kernels (about 8 ears of corn)
• 3 15- to 16-ounce cans pinto beans, rinsed and drained
• 3 cups white vinegar
• 1 cup sugar
• 1 cup water
• 2 tablespoons pickling salt
• 1 tablespoon cumin seeds
• 3 cloves garlic, coarsely chopped
•   Snipped fresh cilantro (optional)

1. To roast peppers, preheat oven to 425°F. Cut peppers in half lengthwise; remove stems, seeds, and membranes (see tip). Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 30 to 35 minutes or until skins are blistered and dark. (Or broil 4 to 5 inches from heat for 8 to 10 minutes.) Bring the foil up and around peppers and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Cut peppers into ½ -inch pieces.

2. In a covered medium saucepan cook corn in a small amount of boiling water for 5 minutes. Drain and cool. In a large bowl combine the corn, poblano peppers, and beans; set aside.

3. In a large stainless-steel, enamel, or nonstick heavy pot combine vinegar, sugar, the water, pickling salt, cumin seeds, and garlic. Bring to boiling over medium-high heat, stirring to dissolve the sugar.

4. Pack bean mixture into hot sterilized pint canning jars, leaving a ½ -inch headspace. Pour the hot vinegar mixture over the vegetable mixture, distributing the spices evenly among jars and maintaining the ½ -inch headspace. Wipe jar rims; adjust lids and screw bands.

5. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand for 3 weeks before serving. If desired, serve topped with fresh cilantro.

PER ¼  CUP: 51 cal., 1 g fat (0 g sat. fat), 0 mg chol., 221 mg sodium, 10 g carb., 0 g fiber, 2 g pro.

PACK LIGHT

Most vegetables shrink during processing, but a few actually expand. Corn, peas, and lima beans are all starchy vegetables that swell slightly when canned or pickled. Pack the jars loosely to allow for some expansion—but always leave the appropriate headspace.