Pickled Corn

Contributed By: Parker


4 medium ears sweet corn, husked
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 pinch crushed red pepper flakes


1. Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1 to 2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.

Helpful Hints:

TOTAL TIME: Prep: 15 min. + chilling
YIELD: 16 servings
Nutrition Facts
1/2 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

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