Pickled Corn
A must-have topping for all your favorites: salads, tacos, and so much more!
Ingredients
- 4 ears sweet corn medium, husked
- 1 cup white vinegar at least 5% acidity
- ½ cup water
- ¼ cup sugar
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 pint-size canning jars with rings and lids sterilized
Instructions
- Cut corn from cobs.
- In a saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer until sugar dissolves.
- Pour mixture over corn and let cool.
- Transfer to jars and screw lids and rings on tightly.
- Refrigerate for at least 2 hours before serving.
Notes
NOTE: Pickled corn should last up to 2 months in the refrigerator.