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Pickled Corn

By Chef John Ash

Savor the flavors of sweet summer corn.

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    Serves 2

    Total Time 6 weeks

    Prep Time 6 weeks

    Difficulty Level Easy


    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


    1. 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.

    2. Place mixture into a clean glass jar then cover and refrigerate for up to 6 weeks.

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