How to Make Cilantro-Lime-Garlic-Jalapeno Sweet Pickled Corn

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.