Summer has ended in most areas of the U.S., but here in Arizona it’s still in the 90’s and although I’m glad we can come out of hibernation to enjoy the outdoors, I really kind of wish it was a bit cooler.
Everyone else is enjoying fall festivals and getting ready for winter with jackets and we are still kicking it in flip flops and eating sweet corn.
Sweet corn – I said it.
Yep, I’m still finding it in my CSA bag and I love it – the kids too, but in just a few weeks we won’t have any more to enjoy so we have been freezing some and pickling the rest. Pickled Corn and Peppers isn’t something you probably think of when you think of pickling – right?
Pickling belongs to cucumbers, even tomatillos – but corn? Peppers? Get out of here.
It’s actually super easy and yummy too – prepping the corn might just be the lengthy part but once it’s all cleaned, set some aside to pickle and freeze the rest for recipes through the winter. You will thank me.
We pickled, canned and fermented so much this summer that I actually thought about getting a second fridge just because our first fridge was so full at times, I actually had to stop myself because I didn’t want to go overboard. It really can get out of control – so eventually I had to limit myself just to make sure we had room in the fridge for milk because that would be such at travesty.
Have you ever had pickled corn and peppers?
If you haven’t, set aside a few ears and give it a try – it’s such a perfect side dish for a hot day and just as good eaten as a snack. Double the recipe if you have more corn on hand to use up – just make sure you give it at least 3 days to pickle for the best flavor.
A flavorful way to enjoy your summer bounty - pickled corn and peppers is incredibly simple and wonderfully refreshing on a hot day!
Ingredients
- 1 1/3 C. apple cider vinegar (preferably organic, with the Mother)
- 2/3 C. sugar
- 2 tbsp yellow mustard seeds
- 2 bay leaves
- 2 tsp sea salt
- 1/2 green or red bell, cut into strips (seeds removed)
- 1/2 orange or yellow bell pepper, cut into strips (seeds removed)
- 1 small jalapeño pepper, stem and seeds removed and sliced into strips
- 2 ears of sweet corn, husks removed and cleaned
Instructions
- In a medium saucepan, combine the apple cider vinegar, sugar, mustard seeds, and bay leaves - bring to a boil, stirring frequently until the sugar is dissolved (about 3-4 minutes). Remove from the stove and allow to cool.
- Bring a large pot of water to a boil. Cut your corn lengthwise into 2-3" pieces and drop into the boiling water to cook for 5 minutes. Remove with a slotted spoon and set aside. Then drop the peppers in that same pot and cook those for 2-3 minutes. Remove those with a slotted spoon and set aside with the corn.
- Add the peppers, jalapeño and corn to a wide mouth quart canning jar and cover completely with brine, leaving 1/2" headspace. Depending on how packed your jar is you may need to double the brine.
- Put the lid on the canning jar, and refrigerate for at least 72 hours before enjoying.
Leave a Reply