![Image may contain Plant Food Produce Vegetable and Relish](https://assets.epicurious.com/photos/6409b30b537ec407825be464/master/w_1280%2Cc_limit/jalapeno-cilantro-corn-pickles.jpg)
Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.
Ingredients
Makes 1 quart
Special Equipment:
Step 1
Cook corn in a large pot of boiling water (unsalted) until bright yellow and just cooked through, about 2 minutes. Transfer to a colander set in an ice bath to cool. Drain; cut kernels from cobs. Place kernels in jar and add onion, jalapeño, and cilantro.
Step 2
Bring vinegar, salt, sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jar and cover. Let cool, then chill.
Step 3
Do Ahead:Corn can be made 2 months ahead. Keep chilled.
Nutrition Per Serving
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