Smoky Corn Pickle


This delightful pickle is a great antidote the intense heat of late summer, and a perfect complement to a barbecue dinner. After nibbling off the corn, the tangy brine can be sucked from the cob. Mmmmmmm. 😉


Smoky Corn Pickle

Makes Half Gallon

2-3 dried chipotle peppers
1T coriander seed
1T mustard seed
1t (heaped) cloves
1 large sweet onion
2 ears sweet corn
4 cloves garlic
1T salt
1 quart water

Place the chipotle peppers and spices in the bottom of a ½ gallon mason jar or 2L hermetic jar. Cut the onion into rings about ½” thick. Shuck the corn and remove silk. Using the heel of your biggest knife, cut the corn through the cob into wheels about 1” thick. Peel the garlic and slice thin.

Layer onions, corn, and garlic in jar, starting and ending with an onion layer. Dissolve salt in water and add enough to cover the top of the final onion layer. Place a weight on top to keep everything submerged. (Weight can be a small jar or shot glass.)

Secure lid (slightly loose, for a mason jar). Ferment 2-4 weeks, until bubbling has ceased and corn no longer tastes sweet and starchy, then transfer to fridge.


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2 Responses

  1. Patti seaney says:

    Making your pickled corn. Opened it because my shot glass fell over. This is not a mason jar. Should I be burping this from time to time? Afraid the jar will explode..helo!

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