Quick Pickled Corn

Quick Pickled Corn IMAGE Image by: Quick Pickled Corn IMAGE Author: Canadian Living

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.

  • Portion size 3 servings
  • Credits : Canadian Living Magazine: August 2015

Ingredients

  • 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

Method

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.)

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

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Pickled Corn

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