Schuck the sweet corn in a large bowl to catch all of the kernels. They have a tendency to fly off!
Pickled Sweet Corn
1-1.5 pint jar
10 Minutes
Growing up in Illinois, I was surrounded by corn fields. So, to me, summer is pretty synonymous with schucking sweet corn.
There’s so many ways to induldge in sweet corn, but here’s my new favorite. Pickled corn. Certainly not something you hear very often. But, have you tried it? I have been pickling a lot of produce from my garden this summer, and pickled corn is truly my new favorite.
You can try it on everything: salads, quesadillas, flatbreads, omelettes, noodles. Honestly, I just eat it plain.
What better way to use that fresh seasonal corn? You can still find it in grocery stores, so make it fast!
Pickled Sweet Corn
Recipe details
- 1-1.5 pint jar
- Prep time: 5 Minutes|Cook time: 5 Minutes|Total time: 10 Minutes
Ingredients
Instructions
Pickled Sweet Corn
- Shuck corn and place cob in large bowl. Take large knife and while holding the top of the ear, slice down from top to bottom to remove kernels.
- Stir together vinegars, water, salt, and sugar until dissolved.
- Bring to a boil and let cool slightly.
- Pour over corn and seasonings in jars.
- Seal and keeps in the fridge for about a month.
Tips
- Add other veggies like peppers to the corn if you would like. I added banana peppers and bell peppers.
Comments and Reviews
Rate this recipe, share your thoughts, or ask a question!
Comments and Reviews
Rate this recipe, share your thoughts, or ask a question!
Sounds lovely im going to try making the pickled corn
Thanks so much, Alfred! I hope you enjoy it 😊