Pickled Corn

Lynette !

By
@breezermom

This pickled corn is great with smoky grilled dishes. Start at least 4 days ahead of time to allow the corn to pickle. Kosher salt is best to keep it from being too salty.


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Comments:

Serves:

12

Prep:

24 Hr

Cook:

5 Min

Method:

Stove Top

Ingredients

6
ears of corn, husked, cut crosswise into 1 1/2" rounds
5 1/2 Tbsp
kosher salt plus more
10 clove
garlic
2
red chiles, cut crosswise into thin rounds, seeded (jalapenos or fresno)
1 tsp
whole black peppercorns

Directions Step-By-Step

1
Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool, drain.
2
Layer corn, garlic, chiles, and peppercorns in a 4 quart glass or ceramic jar.
Stir 5 1/2 tablespoons salt and 2 quarts of water in a large bowl until the salt is dissolved. Pour over the corn mixture.
3
Place several plates or small bowls over vegetables to keep them submerged by at least 2 inches. Cover the jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68 to 70 degrees is ideal) for 4 days to pickle the corn. You can let it sit for 1-2 more days if wanted and then serve, or refrigerate for up to 3 weeks.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Hashtags: #corn, #pickled