Pickled Corn

This is so easy, and doesn't take long to pickle. Even better with fresh corn.

Pickled Corn
Pickled Corn

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    ears Corn

  • 5 1/2

    tbsp Salt, kosher

  • 10

    garlic cloves, smashed with flat of knife

  • 2

    red chiles, a slit cut into each, but not in half

  • 1

    tbsp black Pepper corns

  • 1

    gallon glass jar or plastic, like pretzel jug

Directions

Cut corn into 3" cob pieces. Cook corn about 5 minutes, then transfer to ice water to cool, don't over cook, corn can get mushy later. Layer corn into jars, add garlic, chiles and pepper corns. Stir salt and water until dissolved, pour over corn, seal and place in cool dark place (68-70 degF) for 4 days up to 7 days. Taste after 4 days for pickling. When finished, this keeps for 3 weeks; but usually doesn't last that long.

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