PICKLED CORN



Pickled Corn image

Provided by Andrea Reusing

Categories     Garlic     Vegetable     Side     Vegetarian     Low Cal     Corn     Summer     Low Cholesterol     Vegan     Boil     Chile Pepper     Advance Prep Required     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 5

6 ears of corn, husked, cut crosswise into about 1 1/2" rounds
5 1/2 tablespoons kosher salt plus more
10 garlic cloves
2 red chiles (such as jalapeño or Fresno), cut crosswise into thin rounds, seeded
1 teaspoon whole black peppercorns

Steps:

  • Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool; drain.
  • Layer corn, garlic, chiles, and peppercorns in a 4-quart glass or ceramic jar.
  • Stir 5 1/2 tablespoons salt and 2 quarts water in a large bowl until salt is dissolved. Pour over corn mixture. Place several plates or small bowls over vegetables to keep them submerged by at least 2". Cover jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68°F-70°F is ideal) for 4 days to pickle; taste corn. Want more pucker? Let it sit for 1-2 more days, then serve or refrigerate for up to 3 weeks.

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