Pickled Sweet Corn combines all of your favorite summer flavors in a sweet yet spicy condiment that’s perfect to enjoy on your favorite bratwurst or burger!
I have memories of this Pickled Sweet Corn from my childhood – it was quite common to find it at church fellowship gatherings in the summer months.
It was always well enjoyed on freshly grilled brats, hot dogs, and eaten as a straight side dish. Being in the middle of cornfields, sweet corn was always enjoyed in any dish – but this dish was super special because it was so simple to make.
Ten minutes and a few simple ingredients come together to make use of an abundance of sweet corn, combined with a touch of red onion and cilantro. If you are faced with an abundance of sweet corn, this is a wonderful way to use it up. Keep a jar for yourself, and give one to a family member or friend. Or double the recipe and give as gifts.
HOW DO YOU EAT PICKLED SWEET CORN?
I grew up eating pickled sweet corn on bratwurst, and hot dogs. You can enjoy it many more ways – it’s quite versatile, so versatile even that you could sit and eat it with a spoon directly from the jar.
- On burgers in place of pickles
- As a topping for your favorite nachos recipe
- Straight out of the jar…
- On your favorite tostada, or taco recipe
PICKLED SWEET CORN
Making pickled sweet corn couldn’t be easier – a few simple ingredients, and ten minutes is all it takes.
To get started, divide your corn, garlic, red onion and cilantro between two pint canning jars. Combine your vinegar, water, sugar, and salt in a medium saucepan and heat until dissolved (just to a boil, then reduce the heat or turn off). Pour the brine over the jars.
Top with your canning lid and ring, and allow to cool completely on your counter.
Once cooled, place in your refrigerator to enjoy with your next meal.
Can this be canned?
In all honesty, I haven’t canned pickled sweet corn as it usually doesn’t last long before my kids devour the jars.
If you plan on making more/doubling the recipe, you may certainly want to check with Ball canning to determine if this recipe is safe for canning. As always, you are welcome to adjust the sugar/salt based on your own preferences. You can even add a sliced jalapeño/serrano pepper for more heat.
More Pickle Recipes
- Pickled Hatch Chiles
- Pickled Garlic
- Pickled Peppers Recipe
- Pickled Cherry Bomb Peppers
- Pickled Asparagus Spears
- Spicy Pickled Celery Sticks
- Spicy Pickled Pineapple
Did you make this Pickled Sweet Corn? If you did, please take a second to rate the recipe and leave a comment.
Pickled Sweet Corn
- 2 wide mouth pint canning jars, lids and rings
- medium saucepan
- 1 C white vinegar
- 1/2 C water
- 1/4 C sugar
- 1 tsp salt
Divide between 2 pint jars:
- 4 C corn kernels (about 4 ears)
- 1/2 red onion thinly sliced
- 2 garlic cloves thinly sliced
- 2 Tbsp cilantro chopped
- 1 tsp red pepper flakes
- Divide the corn, red onion, cilantro, red pepper flakes, and garlic cloves between two canning jars. Set aside.
- Combine the brine ingredients in a medium saucepan; bring to a boil until sugar and salt are dissolved.
- Divide the brine over each of the 2 jars. Top with canning lid and ring. Allow to cool completely before refrigerating.
- Allow the jars to develop their flavor, overnight if not up to 24 hours.