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