Pickled Corn and Peppers
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 94
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 210
- Total: 30 min
- Prep: 18 min
- Cook: 12 min
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.