Recipe courtesy of Food Network Kitchen
Save Recipe Print
Pickled Corn and Peppers
Total:
30 min
Prep:
18 min
Cook:
12 min
Yield:
1 quart
Level:
Easy
Total:
30 min
Prep:
18 min
Cook:
12 min
Yield:
1 quart
Level:
Easy

Ingredients

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

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Corned Beef

Recipe courtesy of Alton Brown

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Corn Chowder

Recipe courtesy of Tyler Florence

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Peppers

Recipe courtesy of Robert Irvine

Sweet Potato and Corn Chowder

Recipe courtesy of Geoffrey Zakarian

Roasted Red Peppers

Recipe courtesy of Ina Garten

Corn and Cheese Chowder

Recipe courtesy of Ree Drummond

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Browse Reviews By Keyword

          Latest Stories