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pickled corn

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

You can use the corn in salads, salsas or over taco's.

yield serving(s)
prep time 5 Min
cook time 5 Min
method Canning/Preserving

Ingredients For pickled corn

  • 1 1/2 c
    fresh cooked corn kernals
  • 1 lg
    jalapeno pepper sliced in half
  • 2 clove
    garlic left whole
  • 2
    bay leaves
  • 3/4 c
    white vinegar
  • 1/2 c
    each water and sugar
  • 1 Tbsp
    kosher salt

How To Make pickled corn

  • 1
    Place the corn into two 8 ounce canning jars. Place the bay leafs, jalapeno, and garlic cloves in each jar.
  • 2
    Mix the vinegar, water, sugar, and salt together over high heat and bring to a boil. Remove from heat and pour into each jar covering the corn. Discard any left over pickling liquid.
  • 3
    Place the lids onto the jars. Let cool then store in the fridge.
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