PICKLED CORN
Provided by Andrea Reusing
Categories Garlic Vegetable Side Vegetarian Low Cal Corn Summer Low Cholesterol Vegan Boil Chile Pepper Advance Prep Required Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- 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.
- Layer corn, garlic, chiles, and peppercorns in a 4-quart glass or ceramic jar.
- Stir 5 1/2 tablespoons salt and 2 quarts water in a large bowl until salt is dissolved. Pour over corn mixture. Place several plates or small bowls over vegetables to keep them submerged by at least 2". Cover 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°F-70°F is ideal) for 4 days to pickle; taste corn. Want more pucker? Let it sit for 1-2 more days, then serve or refrigerate for up to 3 weeks.
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janag
[email protected]I'm not sure where to find some of the ingredients for this recipe.
oumer ali
[email protected]I don't have a canner, so I can't make this recipe.
Fayçal Boukamel
[email protected]This recipe is too expensive. I can't afford to buy all of the ingredients.
Shubham Timilsina
[email protected]I'm allergic to corn, so I can't try this recipe.
Azhar Bhatti
[email protected]I don't like the taste of vinegar, so I'm not sure I'll like this recipe.
Chris Adams
[email protected]This recipe is way too complicated. I don't have time to spend hours in the kitchen.
Phoenix Blaze
[email protected]I followed the recipe exactly, but my pickled corn didn't turn out as good as I expected. Maybe I should try a different recipe next time.
Hime Id
[email protected]I'm not sure what went wrong, but my pickled corn turned out way too sour. I think I might have added too much vinegar.
Rose love
[email protected]I'm going to try this recipe with some different spices next time. I think it would be great with some chili powder or cumin.
KINZ Official
[email protected]I would definitely recommend this recipe to anyone who loves pickled corn.
Cpt Mo
[email protected]This is the best pickled corn recipe I've ever tried! It's the perfect balance of sweet and sour.
Charity Martha
[email protected]I've never had pickled corn before, but I'm definitely a fan now. This recipe is a keeper!
Justyce Lott
[email protected]I love that this recipe uses fresh corn. It makes the pickled corn so much more flavorful.
Insha Zehra
[email protected]This recipe is so easy to follow. I'm not a very experienced cook, but I was able to make this recipe without any problems.
ch hammad
[email protected]I made this recipe for a picnic, and it was a huge hit! Everyone loved the pickled corn, and they couldn't stop eating it.
Robi Boss
[email protected]This is a great recipe for using up leftover corn. I had some extra corn from a cookout, and I didn't want it to go to waste. This recipe was the perfect solution!
Nabanja Sophia
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of vinegar. But I'm so glad I did! The vinegar flavor is very mild, and the sweetness of the corn really shines through.
Megija Granta
[email protected]I've tried many pickled corn recipes, but this one is by far the best. The vinegar and sugar ratio is perfect, and the spices add a nice touch of flavor.
Odogbili Ugochukwu
[email protected]This was my first time making pickled corn, and it turned out great! I used fresh corn from my garden, and the flavor was amazing.
MD IDRIS Ali
[email protected]I love pickled corn! It's the perfect side dish for a summer BBQ or potluck.