8 cups sweet corn (shaved from roughly 14-16 ears)
1 large white onion, minced
3 cups white vinegar
1 cup water
3 tablespoons sugar
3 tablespoons kosher salt
1 tablespoon minced garlic
2 habanero peppers
1 tablespoon chili flakes
1 tablespoon brown mustard seed
- Mix the corn and onion in a large bowl. Bring the vinegar, water, sugar, and salt to a boil in a medium pot. Stir to dissolve the sugar and salt.
- Place garlic, peppers, chili flakes, and mustard seed in each hot jar. Pack with the corn mixture. Pour boiling brine into the jars, leaving ½ inch headspace and making sure the corn is submerged.
- Check for air bubbles, wipe the rims, and seal. Process for 10 minutes.
- from Tart and Sweet Cookbook