This side dish is so delicious and so simple, you can’t even believe it. Pickled corn goes great on tacos or hot dogs as a relish and heck–just eat it straight out of the jar–I won’t tell!!
Pickled Corn
Ingredients
Instructions
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Slice corn off cobs. Slice jalapeño peppers. Put corn kernels and jalapeños into a 1 pint jar.
In a medium saucepan, heat the vinegar, water, sugar, salt and bay leaf over medium heat until boiling. Turn down and simmer for a couple of minutes, until the sugar and salt are dissolved. Pour the mixture over the corn and jalapeño slices in the jar. Let cool and then put a lid on the jar and place in the refrigerator. Will keep in the fridge for a couple of weeks, but it won't last that long!
