New This Month

Smoky Pickled Corn

  • Yield: Makes about 4 quarts

Source: Martha Stewart Living, August 2001


  • 2 teaspoons peanut oil
  • 8 cloves garlic, peeled and crushed
  • 1/2 pound red, orange, and yellow bell peppers, cut into thin rings and seeded
  • 2 large onions, peeled and cut into thin rings
  • 6 tomatillos, papery skins removed and halved
  • 4 teaspoons Dijon mustard, mixed with 2 Teaspoons water
  • 4 cups white-wine vinegar
  • 1 cup pineapple juice
  • 2 cups water
  • 1 1/2 cups sugar
  • 2 tablespoons course salt
  • 3 tablespoons whole coriander, crushed
  • 1 tablespoon whole cloves
  • 4 to 6 chipotle peppers, or 3 to 5 fresh chilies of your choice
  • 6 ears corn, husked, silked, and cut into 1/2- to 3/4-inch-thick rounds


  1. In a large skillet, heat oil over medium-high heat until hot but not smoking. Add garlic, bell peppers, onions, and tomatillos; reduce heat, and cook, stirring occasionally, until vegetables are slightly softened and peppers have brightened in color, about 5 minutes. Be careful not to overcook or brown; they should be crisp yet tender. Remove from heat, and set aside.

  2. In a nonreactive pot, combine all the remaining ingredients except corn, and bring to a boil over high heat.

  3. Add corn; there should be just enough liquid to cover them. Return to a boil, reduce heat to low, and simmer for 5 minutes. Add reserved vegetables, and return to a simmer. Turn off heat, and allow to cool to room temperature, uncovered.

  4. Cover, and refrigerate. Will last for 2 weeks, covered and refrigerated. Serve chilled.

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