Quick pickled sweet summer corn is made with six ingredients and is about to become your new favorite condiment.
One of my all-time favorite things is pickled vegetables. And I’m not even picky about it. Almost any pickled vegetable will do. I just love that salty, tangy, briny flavor.
Here’s a cute little story for you – when I was a kid, my mom told me that I would get nosebleeds if I ate too many pickles, because otherwise I would literally eat them until they were all gone.
Given that, I didn’t really have any other pickled veggies until I was in my 20’s, when I had giardiniera for the fist time, and like Aladdin showing Jasmine a whole new world, my world was forever changed.
Okay, that’s dramatic, but it’s true.
- 1 1/2 cups of fresh corn, cut off the cob. (3 medium ears of corn)
- 1 jalapeno pepper, halved
- 1 bay leaf
- 1/2 cup water
- 3/4 cup white vinegar
- 1/2 cup sugar
- 1 tablespoon salt
To Make Pickled Corn
- Using a knife, cut the kernels off of three ears of corn.
- Place the corn into a 16 ounce jar that has a lid and top with the jalapeno and bay leaf.
- In a small saucepan, add the water, vinegar, sugar and salt and bring to a boil.
- Let boil for 1 minute.
- Pour the liquid over the corn, just to cover it.
- Carefully place the lid on the jar, and let it sit at room temperature for at least an hour to cool.
- Once cool, place the jar in the fridge and let it sit at least 8 hours before eating.
- You can use canned corn in place of fresh. Just drain the corn, and measure out 1 ½ cups.