PICKLED CORN
This pickled corn is great with smoky grilled dishes. Start at least 4 days ahead of time to allow the corn to pickle. Kosher salt is best to keep it from being too salty.
Provided by Lynette !
Categories Vegetables
Time 5m
Number Of Ingredients 5
Steps:
- 1. Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool, drain.
- 2. Layer corn, garlic, chiles, and peppercorns in a 4 quart glass or ceramic jar. Stir 5 1/2 tablespoons salt and 2 quarts of water in a large bowl until the salt is dissolved. Pour over the corn mixture.
- 3. Place several plates or small bowls over vegetables to keep them submerged by at least 2 inches. Cover the jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68 to 70 degrees is ideal) for 4 days to pickle the corn. You can let it sit for 1-2 more days if wanted and then serve, or refrigerate for up to 3 weeks.
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