- 4 medium ears sweet corn, husked
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 garlic cloves, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1 pinch crushed red pepper flakes
- Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.
Pickled Corn Tips
How do you store pickled corn?You can store this pickled corn in an airtight container or jar. In testing this recipe, we used a Mason jar for easy fridge storage. You can store it this way in the refrigerator for about 2 months. Mason jars are excellent for storing all kinds of homemade pickle recipes.
How do you know if pickled corn is bad?This pickled corn lasts for a while, but you can check 3 things to see if it’s gone bad. First, any mold or change in color is a sure sign to toss. Second, if you notice a decidedly different smell, it’s past its prime. Lastly, an increase of air in the container or jar (like a bulging lid) indicates your corn has gone bad. New to pickling? Here’s a few common pickling mistakes to avoid.
Do you need to sterilize jars before making pickled corn?Since this recipe doesn’t go through the full canning process, it’s not necessary to sterilize the jar before storing your corn. However, sterilizing isn't a bad practice if you’re gifting or sharing with others. Our guide to other quick pickles that maximize your garden's harvest includes recipes that don't require sterilizing, either.
—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester
1/2 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.