Hot ‘n’ Spicy Pickled Corn

Recipe September 2012
Photo by Tim Hussey

5 pints

  • 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
  • Per Jar
  • 1 tablespoon minced garlic
  • 2 habanero peppers
  • 1 tablespoon chili flakes
  • 1 tablespoon brown mustard seed
  1. 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.
  2. 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.
  3. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes.
  • from Tart and Sweet Cookbook

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