Ingredients
- 1-1/2 cups apple cider vinegar
- 1/2 cup water
- 1/4 cup lime juice
- 1-1/2 to 2 teaspoons salt
- 1/3 to 1/2 cup honey
- 2 cloves garlic, crushed
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground black pepper
- 4 cups fresh corn kernels
- 1 red serrano chile, small diced
- 1 tablespoon fresh green coriander seeds, or 1/4 cup chopped cilantro
Directions
- In a medium stainless steel pot, make the brine by combining all the ingredients except for the corn, chile, and coriander.
- Bring to a simmer. Pack the corn, chile, and coriander seeds into clean, hot jars, leaving a 1/2-inch headspace.
- Cover with the hot brine. Remove air bubbles with a thin spatula or wooden spoon. Wipe the jar rims, and apply lids and rings.
- Process in a water bath canner or steam canner for 15 minutes.
Ready for the most deluxe pickled corn recipe you’ve ever seen? Top your tacos, chili, and more with this easy corn salsa that treats your taste buds to tart, tangy, and spicy flavors.
Inspired by the seasonings of Mexico, replete with tart, tangy, and spicy flavors, this pickled corn wins as a quick topping for tacos, chili, and more. Harvest green coriander seeds after the cilantro plant flowers and goes to seed.
Yield: 2 pint jars.
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Tamika Adjemian is a recipe developer, culinary consultant, and developer of Edible Education programs for camps and private schools. Reprinted with permission from Pickled to Please: A Cookbook of Creative Mix-and-Match Recipes for Pickled Vegetables and Fruits by Tamika Adjemian and published by Ogden Publications, 2019.
