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Author Notes: Corn and fennel are pickled with szechuan peppercorn, star anise, and chili peppers. —Shelley
Makes 2 cups
- 1 cup corn kernels
- 1 cup thinly sliced fennel
- 2 thai chili peppers, sliced lengthwise
- 1 star anise
- 1/2 cup apple cider vinegar
- 1/4 cup lime juice
- 1 teaspoon sugar
- Mix corn, fennel, peppercorns, star anise, and chili peppers in an airtight jar.
- In a saucepan, combine apple cider vinegar, lime juice, water, salt, and sugar. Heat the mixture until it comes to a simmer.
- Pour over the corn and fennel mix. Cover and let sit for at least a day.
- This recipe was entered in the contest for Your Best Recipe with Corn