I'm just starting to get into pickling. I've been drawn to a number of recipes that involve pickling recently. I'm fascinated by the process of preserving fresh produce in this method.
At this time of year it's all about preserving the good produce. Recently, our supermarket had Brentwood corn 6 for $1. Incredible. We picked up six ears and had two for dinner. I dog-eared this recipe in a recent Bon App magazine and gave it a try as way to use up the other four ears of corn. The photo in the magazine was gorgeous and it captured my curiosity.
I made 3 jars. I put up two and one was not filled enough to store so I stuck it in the fridge and figured out how to use it up. I have added the spicy corn to salads, omelettes, and stir fries with good success. It packs a spicy punch so be aware of the heat as you work with it.
I doubled this recipe:
Spicy Pickled CornIn a large bowl, combine:
- 2 small red dried chilies
- 1 seeded thinly sliced jalapeno pepper
- 1/4 thinly sliced medium red onion
- 2 ears corn kernels cut off of cooked corn cobs (a few minutes in boiling salted water)
- 1/4 cup fresh cilantro leaves
- 1/4 cup lime juice
- 1/4 tsp. coarsely ground black pepper
- 1/2 cup white wine or apple cider vinegar
- 2 tsp. kosher salt
- 1 tsp. sugar
- 3/4 cup water