Spicy Pickled Corn

It has been really warm here in Seattle - in a good way. This summer and the amount of heat has been helpful for our garden. We have been experiencing amazing crops of lettuce, cucumbers, squash, onions, peppers, beans and peas. We have had so much fresh produce we have had to give some away. If we have a great summer like this next year I may even start a little farm stand!

One thing for sure is that these amazing flavors of summer just don't last long enough. So while we find 100 ways to eat squash I also look for ways to preserve the flavors of summer. I love quick pickles and find that almost every summer vegetable can be turned into one of these tasty delights. This time I want to make Spicy Pickled Corn. 

Corn like so many summer vegetables is gone quickly. But when it is here it is should be taken advantage of. I like to roast it on the grill or peel it off the cobs and turn it into salads and soups. Today I picked some jalapeno from Mr. Ramons pepper plants and thought the corn and these spicy peppers would be a good match.

Spicy Pickled Corn

You need 1 clean quart size jar with lid - I use either a Mason or a Weck jar. 

Corn Mixture

2 cups fresh from the cob corn kernels - about 2 ears of corn

2 small jalapeno seeded and sliced very thin

1 large shallot peeled and sliced very thin

2 small dried peppers of your choice

1/4c fresh squeezed lime juice

1/4 tsp fresh ground pepper

Mix all ingredients together in a bowl then spoon into jar. 

Brine

1/2 cup white vinegar

3/4 cup filtered water

1 tsp sugar

2 tsp kosher salt

Boil these ingredients and pour over corn mixture in jar.

Gently stir and seal jar.

Let cool then keep in refrigerator for about 1 month - if it lasts this long!

I love this spooned over greens or with grilled steak. It is crunchy and tart and delicious. Enjoy!