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Quick-Pickled Corn

Quick-Pickled Corn

Martha Stewart Living, July 2012 http://www.marthastewart.com/904248/quick-pickled-corn
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  • Prep Time 15 minutes
  • Total Time 24 hours
  • Yield Makes 4 quarts

Ingredients

    • 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

Directions

  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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