Pickled Corn and Peppers

Total Time:
30 min
Prep:
18 min
Cook:
12 min

Yield:
1 quart
Level:
Easy

Ingredients
  • 1 1/3 cups apple cider vinegar
  • 2/3 cup sugar
  • 2 tablespoons yellow mustard seeds
  • Kosher salt
  • 2 bay leaves
  • 2 ears of corn
  • 1/2 green bell pepper, cut into 1/2-inch strips
  • 1/2 red or orange bell pepper, cut into 1/2-inch strips
  • 1 stalk celery, peeled to remove strings, cut into thirds
  • 2 small red jalapeno peppers, thinly sliced
Directions

Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the 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 a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch 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 water 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 a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.

Photograph by Charles Masters


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