Pickled Corn With Red Onions And Cilantro Recipes

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PICKLED RED ONIONS WITH CILANTRO



Pickled Red Onions with Cilantro image

Categories     Condiment/Spread     Onion     Quick & Easy     Backyard BBQ     Vinegar     Summer     Seed     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1 cup cider vinegar
1/2 cup sugar
1 teaspoon cumin seeds, toasted
1 teaspoon salt
3 medium red onions, cut into 1-inch pieces
3 tablespoons chopped fresh cilantro

Steps:

  • Bring vinegar, sugar, cumin, and salt to a boil in a 2-quart nonreactive heavy saucepan, then reduce heat and simmer, stirring occasionally, 5 minutes. Add onions and simmer, stirring occasionally, 2 minutes, then transfer to a bowl and cool. Stir in cilantro.

PICKLED CORN



Pickled Corn image

Provided by Alison Roman

Categories     Vegetarian     Corn     Hot Pepper     Summer     Vegan     Jalapeño     Bon Appétit

Number Of Ingredients 10

2 small dried chiles
1 seeded thinly sliced jalapeño
1/4 thinly sliced medium red onion
2 cups corn kernels (from about 2 ears)
1/4 cup fresh cilantro leaves with tender stems
1/4 cup fresh lime juice
1/4 teaspoon coarsely ground black pepper
1/2 cup white wine vinegar or apple cider vinegar
2 teaspoons kosher salt
1 teaspoon sugar

Steps:

  • Combine 2 small dried chiles, 1 seeded thinly sliced jalapeño, 1/4 thinly sliced medium red onion, 2 cups corn kernels (from about 2 ears), 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh lime juice, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar. Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon sugar, and 3/4 cup water to a boil; pour over corn. (Add water to cover, if needed.) Seal jar. Let cool; chill. Will keep up to 1 month unopened.

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.

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