Enjoy the bright flavour of fresh corn weeks after the season ends with this no-processing quick pickle. It's a nice addition to a charcuterie platter and it makes an extra-special topping for grilled sausages.
- Prep time 15 minutes
- Total time 48 hours & 45 minutes
- 3 corncobs husked
- 3/4 cups cider vinegar
- 3 cloves garlic thinly sliced
- 1 tablespoon granulated sugar
- 1 teaspoon coriander seeds
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 jalapeño pepper halved lengthwise, seeded and sliced
Cut kernels from corncobs; set aside. In large saucepan, bring vinegar, garlic, sugar, coriander seeds, salt and pepper to boil. Stir in corn kernels and jalapeño pepper; cook for 30 seconds. Remove from heat.
Ladle into 3 hot (sterilized) 1-cup (250 mL) canning jars. Cover with lids; screw on bands. Let stand at room temperature for 30 minutes. Refrigerate for 48 hours before using. (Make-ahead: Refrigerate for up to 3 weeks.)
Makes 3 cups.
Nutritional facts per 1 tbsp: about
- Sodium 21 mg
- Sugars 1 g
- Calories 11.0
- Potassium 25 mg
- Cholesterol 0 mg
- Total carbohydrate 2 g
- Iron 1.0
- Folate 2.0
- Vitamin C 2.0