Pickled Corn and Peppers

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  • Level: Easy
  • Total: 30 min
  • Prep: 18 min
  • Cook: 12 min
  • Yield: 1 quart
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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

  1. 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.
  2. 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.
  3. Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.