This is one of my absolute favorite recipes. I posted it almost two years ago on social media and just realized it never found its way here, haha!
SWEET. SOUR. SPICY. CRUNCHY. Like a delicious punch to your mouth-hole guys!!
Y’all, try this. These cobs will blow your mind.
Ingredients (Add to half gallon mason jar in this order):
- 4-6 ears corn (depends on size of cobs) into 2″ disks
- 6 cloves garlic, quartered
- 1-2 red or green jalapenos or hot peppers to taste, sliced
- Juice of 2 limes
- 1/2 bunch cilantro (can keep whole or chop)
- 1 TBSP peppercorns, pan toasted (optional) then coarsely crushed
- 2 tsp coriander seeds, pan toasted (optional)
- 1 tsp cumin seeds, pan toasted (optional) then coarsely crushed
Brine to boil in medium saucepan:
- 1 cup white vinegar
- 1 cup apple cider vinegar (or white vinegar)
- 2 cups water
- 2 TBSP pickling salt
- 1 cup white sugar
- 1/2 tsp turmeric powder
- 1/2 tsp pickle crisp (optional)
Directions:
1.) Bring brine to a boil, stirring very well. Allow to cool for a minute then pour over the jar until within 1/2″ of top. (Can use a canning funnel for greater ease of pouring.) Seal tightly and allow to cool. Refrigerate for several days to a week (or more) before opening.
Notes:
This is a “quick pickle” or “fridge pickle” recipe. Corn will stay crunchy and good for a couple months at least. Follow standard canning practices for a shelf stable version.
The garlic may turn blue. This is a normal chemical reaction and isn’t cause for concern. The flavor is not affected.
