Quick-Pickled Corn

8 pieces
Easy
Lunch

Characteristics

Nutritional Facts Per Serving

30
Calories
1 g
Protein
6 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 30
  • Lipides 0.4 g
    • Saturated fat  0.1 g
  • Cholesterol 0 mg
  • Sodium  440 mg
  • Carbs 6 g
    • fiber  1 g
    • Sugar  3 g
  • Protein 1 g

Ingredients

  • 2 corn cobs, husked, each cob cut into 4 sections
  • 2½ cups white vinegar
  • 2 tbsp salt
  • 1 tbsp sugar
  • 1 tsp chili flakes or thinly sliced fresh red chili
  • ½ tsp black peppercorns

Method

        
  1. Pack corn sections into 32-oz (1-L) glass jar.
  2.     
  3. Combine vinegar, salt, sugar, chili flakes and peppercorns in large saucepan. Bring to boil over high heat.
  4. Pour hot vinegar mixture over corn. Let stand until cool, about 1 hr. Enjoy immediately or seal jar and store in fridge to serve over the next 5 days.
Tip:
Substitute 1½-in. (4-cm) thick English cucumber rounds for corn sections.

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