Pickled Corn And Peppers Recipes

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PICKLED CORN



Pickled Corn image

Provided by Taste of Home

Time 15m

Yield 16 servings

Number Of Ingredients 8

4 medium ears sweet corn, husked
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 pinch crushed red pepper flakes

Steps:

  • Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

PICKLED CORN RECIPE BY TASTY



Pickled Corn Recipe by Tasty image

Preserve the last days of summer by pickling fresh, juicy corn kernels straight off the cob. Add these sweet, punchy kernels to watermelon salad for a tangy twist, or to tacos in place of pickled red onions. Pro tip: save the cobs for making corn stock!

Provided by Amanda Berrill

Time 2h

Yield 3 cups

Number Of Ingredients 10

4 ears corn, shucked, kernels cut off (3-4 cups)
2 cloves garlic, halved
1 shallot, thinly sliced
1 serrano pepper, halved lengthwise and seeded
1 cup distilled white vinegar
½ cup apple cider vinegar
¼ cup granulated sugar
1 tablespoon coriander seeds, lightly toasted if desired
1 tablespoon whole black peppercorn, lightly toasted if desired
1 tablespoon kosher salt

Steps:

  • Add the corn kernels, garlic, shallot, and serrano to a large, heat-proof jar (use multiple jars, if needed).
  • In a small pot, combine the white and apple cider vinegars, sugar, coriander seeds, peppercorns, and salt and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt.
  • Strain the hot pickling liquid into the jar with the corn, discarding the whole spices. Let cool to room temperature before securing the lid. The pickled corn will keep in the refrigerator for up to 4 weeks.
  • Enjoy!

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