Pickled Corn


Makes about 4 cups

A delicious little accompaniment to anything fried or grilled.

1 cup white wine vinegar

3/4 cup water

1/3 cup sugar

1/4 teaspoon fennel seed, crushed

1 tablespoon kosher salt

3 large cloves garlic, thinly sliced

2 teaspoons curry powder

3-1/2 cups corn kernels (from 4 ears of corn)

1 small red bell pepper, stemmed, seeded, and diced (1 cup or so)

3/4 cup diced red onion

Add vinegar, water, sugar, fennel, salt, garlic, and curry to a small saucepan and bring to a boil.  Add corn, red pepper and red onion and bring back to a simmer, about 2 minutes.  Place mixture into clean glass jars and refrigerate.  Will keep for up to a month.


John Ash (c)2020