| Level: | Easy |
| Total: | 30 min |
| Prep: | 18 min |
| Cook: | 12 min |
| Yield: | 1 quart |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 18 min |
| Cook: | 12 min |
| Yield: | 1 quart |
Ingredients
- 1 1/3 cups apple cider vinegar
- 2/3 cup sugar
- 2 tablespoons yellow mustard seeds
- Kosher salt
- 2 bay leaves
- 2 ears of corn
- 1/2 green bell pepper, cut into 1/2-inch strips
- 1/2 red or orange bell pepper, cut into 1/2-inch strips
- 1 stalk celery, peeled to remove strings, cut into thirds
- 2 small red jalapeno peppers, thinly sliced
Instructions
- Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely.
- Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
- Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 94 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 210 mg |
| Serving Size | 1 of 10 servings |
| Calories | 94 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 210 mg |
Reviews
Made this and loved it! So easy. Used regular bell peppers and then used the mini sweet bell peppers. Both make an excellent batch. Have since made more for my friends and myself, of coarse!
There is not enough liquid to fill a quart jar and cover everything in it. The brine filled about 1/2 of the jar. What a waste of produce.
I am such a lover of pickles especially in the summer with all the fresh Florida produce to use. I made these yesterday and could not wait to try it. I have never heard of pickled corn before ,but all the veggies turned out great especially the corn. What a nice side dish for a hot day! Very refreshing! I plan to experiment with other vegetables all summer long. Will make again and again! Thanks!