Corn Wheels, Pickled (Robyn made)

By á-47

Makes 3 qts. corn wheels

1 qt. measurements in parentheses

Ingredients

• 4 ears of corn (2)
• 4 cups apple cider vinegar (1 1/3 cup)
• 2 cups sugar (2/3 cup)
• 6 Tbsp. mustard seeds (2 Tbsp)
• 6 tea. salt (2 tea)
• 6 bay leaves (2)
• 1 large red pepper, cut into thin slices (1/2 small)
• 4 stalks celery, cut into thin slices (1)
• 3 small jalapenos, thinly sliced (1)

Preparation

Step 1

Make brine: combine vinegar, sugar, mustard seeds, salt and bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely.

Meanwhile, bring large pot of water to a boil. Cut the corn crosswise into 1-2" pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes. Transfer to a colander using a slotted spoon and rinse under cold waster until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.

Pack the vegetables and jalapenos into 3 quart jars, then pour in the brine. Cover and refrigerate overnight or up to 1 week.