Photo from Adobe Stock/dianna
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.
- 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.
Discover more pickling inspiration and recipes:
- Create Unique Pickling Brines
- Juniper-Pickled Mushrooms Recipe
- Spiced-Orange Pickled Beets Recipe
- “Unfried” Green Tomatoes Recipe
- Almost-Traditional Vegetable Mustard Pickles Recipe
Tamika Adjemian is a recipe developer, culinary consultant, and developer of Edible Education programs for camps and private schools. Find Tamika at www.TamikaAdjemian.com or on Instagram @TamikaAdjemian.
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. Buy this book from our store: Pickled to Please or by calling 800-234-3368. Mention promo code MMEPAJZD. Item #9505.