Pickled Corn
By Chef John Ash
Savor the flavors of sweet summer corn.
Serves 2
Total Time 6 weeks
Prep Time 6 weeks
Difficulty Level Easy
Ingredients
1 c white wine vinegar
3/4 c water
1/3 c sugar
1/4 tsp fennel seed, crushed
1 tbsp kosher salt
3 large cloves garlic, thinly sliced
2 tsp curry powder
3 1/2 c corn kernels (from 4 ears of corn)
3/4 c diced red onion
Directions
Add vinegar, water, sugar, fennel, salt, garlic and curry to a small saucepan and bring to a boil. Add corn, red pepper and red onion and bring back to a simmer, about 2 minutes.
Place mixture into a clean glass jar then cover and refrigerate for up to 6 weeks.
