Pickled corn with peppers

Votes: 3

Photo of the dish: Charles Masters

Time: 30 min.
Complexity: easily
Quantity: 1 liter

Marinated corn with pepper - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 ears corn
1/2 green bell pepper, cut into 1cm strips.
1/2 red bell pepper, cut into 1cm strips.
2 small red chillies, mildly hot, thinly sliced
1 and 1/3 cups apple cider vinegar
2/3 cup sugar
2 tablespoons yellow mustard seeds
Coarse salt
2 bay leaves
1 stalk celery, trimmed and cut into thirds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, sweet pepper, chili pepper, mustard seed, apple cider vinegar, bay leaf, celery

Cooking the dish according to the recipe:

Prepare the brine. In a medium saucepan, combine the vinegar, sugar, mustard seeds, 2 teaspoons of salt, and bay leaves. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally until the sugar dissolves. Remove from heat and cool completely.
Meanwhile, bring a large pot of water to a boil. Using a serrated knife, slice the corn diagonally into 2.5–5.0 cm thick pieces.

Place the corn in boiling water and cook for 5 minutes, or until half-cooked. Transfer to a colander using a slotted spoon and rinse with cold water until cool. Add the bell pepper and celery to the boiling water and cook for 2 minutes. Drain and rinse the vegetables in cold water.

Place the vegetables and chili peppers in a liter jar and pour in the brine. Seal and refrigerate overnight or store in a cool place for up to 1 week.

Categories:

recipe / Summer dishes / Conservation / Canned vegetables / Pickled dishes / Appetizers / Vegetable appetizers / / American cuisine