Pickled Corn and Peppers

Pickled Corn and Peppers
Need From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes.
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Mustard SeedsMustard Seeds
Bay LeavesBay Leaves
VinegarVinegar
SugarSugar
SaltSalt
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Sauce PanSauce Pan
2
Remove from the heat and let cool completely.
3
Meanwhile, bring a large pot of water to a boil.
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WaterWater
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PotPot
4
Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife.
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CornCorn
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Serrated KnifeSerrated Knife
5
Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool.
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WaterWater
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Slotted SpoonSlotted Spoon
ColanderColander
6
Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
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Bell PepperBell Pepper
CeleryCelery
WaterWater
7
Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.
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VegetableVegetable
Jalapeno PepperJalapeno Pepper
BrineBrine
8
Photograph by Charles Masters
DifficultyMedium
Ready In30 m.
Servings2
Health Score14
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