Pickling is a great way to preserve fresh produce, and it's an ancient method that has been used for centuries. In this article, we'll explore how to make pickled corn, a tangy and savory treat that's perfect for snacking, adding to salads, or using as a condiment.
Ingredients
Here are the ingredients you'll need to make pickled corn:
6 ears of fresh corn
1 cup of white vinegar
1 cup of water
1/4 cup of sugar
1 tablespoon of salt
1 teaspoon of coriander seeds
1 teaspoon of mustard seeds
1/2 teaspoon of black peppercorns
1 bay leaf
3 cloves of garlic, peeled and smashed
1 small onion, sliced thinly
1 red bell pepper, sliced thinly
1 jalapeno pepper, sliced thinly
Instructions
1. Start by shucking the corn and removing the silk. Cut off the kernels from the cob and place them in a large bowl. 2. In a medium saucepan, combine the vinegar, water, sugar, salt, coriander seeds, mustard seeds, black peppercorns, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes. 3. While the pickling liquid is simmering, prepare the vegetables. Add the garlic, onion, red bell pepper, and jalapeno pepper to the bowl with the corn kernels and toss to combine. 4. Pour the hot pickling liquid over the vegetables and corn. Stir to combine and let cool to room temperature. 5. Transfer the pickled corn to a quart-sized jar or two pint-sized jars with tight-fitting lids. Cover and refrigerate for at least 24 hours before serving.
Nutrition
This pickled corn recipe makes approximately 8 servings. Here's the nutrition information per serving:
Calories: 105
Carbohydrates: 24g
Fiber: 2g
Sugar: 11g
Protein: 3g
Fat: 1g
Sodium: 605mg
Conclusion
Pickled corn is a delicious and versatile snack that's easy to make at home. This recipe is perfect for using up fresh corn during the summer months, and it makes a great addition to salads, sandwiches, and more. Try this recipe out and let us know what you think!
