Pickled Corn on the Cob

pickled corn on the cob in brine in a mason jar
pickled corn on the cob photo by jonathan gayman


2 ears corn, shucked and cut into 2-inch pieces 
3 Tbsp. kosher salt, divided
1 cup cider vinegar
1 cup water
1 cup white vinegar
¼ cup sugar
3 Tbsp. pickling spice
1 tsp. red pepper flake


• In a bowl, add the corn and 2 tablespoons salt. Fill the bowl with enough water to cover the corn.

• In a large pot, combine the cider vinegar, water, white vinegar, sugar, pickling spices, the remaining 1 tablespoon salt and red pepper flake. Bring to a boil over high heat, stirring until the salt and sugar dissolve. Remove from heat.

• Drain and rinse the corn. Place the corn into large mason jars or another container with an airtight lid. Pour the brine over the corn to completely cover. Seal tightly and refrigerate at least 1 to 2 hours, until completely chilled. Pickled corn on the cob will keep 1 to 2 days.

Tags : Corn