Pickled Corn
This sweet and tangy pickled corn relish is packed with crunchy kernels, a hint of heat from jalapeño, and just enough vinegar bite to keep things interesting. It’s the perfect topping for everything from hot dogs and tacos to grilled fish and summer salads.
Servings: 16 servings (1 pint jar)
Ingredients
- 1 ¾ cups corn fresh or frozen
- 1 medium jalapeño pepper diced
- 1 clove garlic sliced thin
- ½ tsp red pepper flakes or more for more heat
- 1 medium bay leaf
- ¾ cup white vinegar or cider vinegar
- ½ cup water
- ¼ cup sugar
- 1 tsp salt
Instructions
- Combine ingredients: Add all ingredients to a saucepan or small stockpot. Bring to a boil over high heat.
- Simmer: Reduce heat and let simmer for 5 minutes, until everything is heated through and fragrant.
- Fill jar: Ladle the hot mixture (solids and liquid) into a sterilized pint jar, leaving ½ inch headspace. Make sure the corn and peppers are fully submerged in the brine.
- Seal:Wipe the jar rim, apply the two-part canning lid, and screw on the ring until fingertip tight.
- Process in waterbath canner: Process pint jars in a boiling water bath canner for 15 minutes, adjusting for altitude (notes below).
- Cool & store: After processing, let the jar sit undisturbed for 12–24 hours. Check the seal, label, and store in a cool, dark place for up to a year.
Notes
- Frozen corn works great! No need to thaw before adding to the pot.
- For more heat: Leave the jalapeño seeds in, choose hotter peppers, or add more red pepper flakes.
- Double or triple the recipe if you'd like to make more jars—just scale the ingredients accordingly.
Altitude Adjustments
- 0 to 1,000 feet – 15 minutes
- 1,001 to 3,000 feet – 20 minutes
- 3,001 to 6,000 feet – 25 minutes
Nutrition
Serving: 2Tbsp | Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 147mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg