Pickled Corn


Pickled Corn
Print Recipe
    Servings Prep Time
    5 cups 30-35 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    5 cups 30-35 minutes
    Cook Time
    5 minutes
    Pickled Corn
    Print Recipe
      Servings Prep Time
      5 cups 30-35 minutes
      Cook Time
      5 minutes
      Servings Prep Time
      5 cups 30-35 minutes
      Cook Time
      5 minutes
      Ingredients
      Servings: cups
      Instructions
      1. In a large bowl, toss together corn, red onion, red pepper, jalapeño, and garlic. Divide into heat proof mason jars, leaving enough room to add liquid to cover. I used 3-500ml jars because it's nice to have one ready to use and two to keep stored. See note.
      2. In a medium sauce pan heat water, vinegar, lime juice, sugar, salt and pepper to a simmer. Pour hot liquid over corn mixture just to cover corn. Add hot water by the tablespoon to top up if needed. Seal jars and allow to cool at room temperature, then refrigerate.
      Recipe Notes

      Will keep up to 4 days once opened and up to one month if unopened.  This is why I chose to use 500 ml mason jars, so one or two can stay sealed if needed and one can be used right away.