Pickle & Preserve

quick pickled spicy hatch sour corn

November  4, 2016
Photo by Katherine Hysmith
Author Notes

A lazy southern lady's version of traditional. —Katherine Hysmith

  • Makes about 1 1/2 pints
Ingredients
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon whole cumin seeds
  • 1/4 teaspoon whole coriander seeds
  • bay leaf
  • 1 or 2 large hatch peppers, thinly sliced, stems removed but seeds reserved
  • 2 ears of corn, shucked
  • 1/2 tablespoon salt
  • 1 cup water
  • 1 cup white vinegar
In This Recipe
Directions
  1. Sanitize a large quart Mason jar and lid. Add the spices, bay leaf, hatch slices and seeds, and set aside.
  2. In a large pot of boiling water, add the corn and cook for two minutes. Remove and allow to cool slightly, then gently slice off kernels. Add to the Mason jar.
  3. Drain the pot, then add the salt, water, and vinegar. Bring to a boil until the salt is dissolved. Pour over the corn. If the brine doesn’t completely cover the corn, add a bit of water to make up the difference. Put the lid on the Mason jar and leave on the counter to cool to room temperature. Once cooled, transfer to the fridge. Allow to set for at least 3 hours or overnight before frying up in a skillet or eating straight from the jar.

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