- ears of corn, husked, cut crosswise into 1 1/2" rounds
- 5 1/2 Tbsp
- kosher salt plus more
- 10 clove
- red chiles, cut crosswise into thin rounds, seeded (jalapenos or fresno)
- 1 tsp
- whole black peppercorns
How to Make Pickled Corn
- 1Cook 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.
- 2Layer 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.
- 3Place 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.