Pickled Corn and Peppers Recipe

Name: Pickled Corn and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups apple cider vinegar; 2/3 cup sugar; 2 tablespoons yellow mustard seeds; Kosher salt; 2 bay leaves; 2 ears of corn; 1/2 green bell pepper, cut into 1/2-inch strips; 1/2 red or orange bell pepper, cut into 1/2-inch strips; 1 stalk celery, peeled to remove strings, cut into thirds; 2 small red jalapeno peppers, thinly sliced

Servings: persons

1 1/3 cups apple cider vinegar
2/3 cup sugar
2 tablespoons yellow mustard seeds
Kosher salt
2 bay leaves
2 ears of corn
1/2 green bell pepper, cut into 1/2-inch strips
1/2 red or orange bell pepper, cut into 1/2-inch strips
1 stalk celery, peeled to remove strings, cut into thirds
2 small red jalapeno peppers, thinly sliced

1
Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan.
2
Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes.
3
Remove from the heat and let cool completely.
4
Meanwhile, bring a large pot of water to a boil.
5
Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife.
6
Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool.
7
Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
8
Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine.
9
Cover and refrigerate overnight or up to 1 week.
10
Photograph by Charles Masters

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 cups apple cider vinegar, 2/3 cup sugar, 2 tablespoons yellow mustard seeds, Kosher salt, and more.

Yes, Pickled Corn and Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Corn and Peppers

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