The Sauce: Corn Pickling Sauce – Pickled Corn Coblets has cider vinegar, sugar and bay leaf juice; it’s lightly brined and sweetened.
‘Great Sauces Transform Good Food into Gourmet’
Crispy corn, bell pepper and red onion bestow a splash of bright colors. This double agent pickled vegetable side dish is disguised as the picnic centerpiece. Line jars down the middle of a long or center on a round table. Then when
your guests least expect it, you crank open a jar and start passing it around the cool, crunchy corn and pickled bell peppers with a tinge of jalapeno heat.
These kaleidoscope of patterns and colors keep in the fridge for 2 weeks and make you smile every time you open the fridge. Make a batch and let the fun keep on giving when friends drop by for a BBQ or late evening visit on the patio. One dish, done.
Recipe: Pickled Corn Coblets
Prep Time: 15 Minutes | Inactive Time: 24 Hours | Cook Time: 10 Minutes | Yield: 5 Quarts | Level: Easy
- 5 3/4 cups cider vinegar
- 7 1/2 cup water
- 1 cup sugar
- 1/3 cup salt
- 1 bay leaf
- 7 large ears corn on the cob, shucked
- 1 large red onion, thinly sliced
- 1 large orange bell pepper, cut in strips
- 3 medium jalapeños, sliced in circles
Special Equipment – large pot, 5 quart jars with lids
1 Place vinegar, water, sugar, salt and bay leaf in a large pot and bring to boil over medium high heat. Stir to dissolve the sugar. Take off the heat and let cool until warm, about 10 minutes.
2 Meanwhile cut the corn crosswise into 1 1/2-inch coblets.
4 Pour warm pickling juice over the vegetables until it reaches the neck of the jar. Allow to finish cooling on the counter. Add a little more pickling juice as needed to reach the neck of the jar and discard the leftover juice. Screw the lids on tightly. Place in the fridge to pickle and chill overnight. Keeps for 2 weeks in the fridge. Serve cold.
Overnight the corn pickling sauce will become rosy colored as the red onion bleeds into the sauce. The longer it stands the deeper the rose hue.
These jars of pickled corn make a striking table centerpiece and could then be served with the meal.
- Exchange orange for red or green bell peppers.
- Use white, yellow or variegated corn on the cob.
- Exchange jalapeños for red Thai peppers.
Inspiration – Helen Horton
Cook with Sauces
Pickled Corn Coblets
Written by Helen Horton
Photographs by Helen Horton
Updated: August 22, 2013