Pickled Corn

barbara lentz


You can use the corn in salads, salsas or over taco's.


☆☆☆☆☆ 0 votes

5 Min
5 Min


  • 1 1/2 c
    fresh cooked corn kernals
  • 1 large
    jalapeno pepper sliced in half
  • 2 clove
    garlic left whole
  • 2
    bay leaves
  • 3/4 c
    white vinegar
  • 1/2 c
    each water and sugar
  • 1 Tbsp
    kosher salt

How to Make Pickled Corn


  1. Place the corn into two 8 ounce canning jars. Place the bay leafs, jalapeno, and garlic cloves in each jar.
  2. Mix the vinegar, water, sugar, and salt together over high heat and bring to a boil. Remove from heat and pour into each jar covering the corn. Discard any left over pickling liquid.
  3. Place the lids onto the jars. Let cool then store in the fridge.

Printable Recipe Card

About Pickled Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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