New This Month

Quick-Pickled Corn


Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it straight from the jar.

  • Prep:
  • Total Time:
  • Yield: Makes 4 quarts

Photography: Johnny Miller

Source: Martha Stewart Living, July 2012


  • 4 1/2 cups cider vinegar
  • 3/4 cup sugar
  • 1/4 cup coarse salt
  • 1 dried bay leaf
  • 7 red Thai chiles, 3 of them split open
  • 8 large ears corn, shucked
  • 1 large red onion, thinly sliced


  1. Bring vinegar, 6 cups water, sugar, salt, and bay leaf to a boil, stirring to make sure sugar dissolves. Stir in chiles, and let cool until warm, about 10 minutes.

  2. Meanwhile, cut corn crosswise with a heavy chef's knife into pieces about 1 1/2 inches long (you should get 4 or 5 pieces from each ear). Layer corn and onion in a very clean 4-quart glass jar with a clamped top or a lid and screw-top band. Pour warm vinegar mixture over corn and onion to cover completely (discard any leftover liquid). Leaving jar open, refrigerate until liquid is cool, about 1 1/2 hours, then shut jar. Refrigerate corn at least 1 day and up to 2 days. Serve cold.

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