I pickled two quarts of corn this summer. It’s better than you might think, and it goes nicely in a grain salad.
It’s also really easy. Here’s the recipe:
Pickled Corn (This is a 1-quart recipe from Bon Appetit, but you can double it and make two quarts)
1 seeded thinly sliced jalapeno pepper
1/4 medium onion, thinly sliced
2 cups of corn kernels (from 2 ears of corn)
1/4 cup cilantro, chopped
1/4 cup fresh lime juice
1/4 teaspoon black pepper
1/2 cup white wine vinegar, or apple cider vinegar
2 teaspoons kosher salt
1 teaspoon sugar
3/4 cup water
Combine the jalapeno pepper, onion, corn, cilantro, lime juice and pepper in a bowl. Toss. Pack into a 1-quart canning jar.
Combine the vinegar, salt, sugar and water in a saucepan. Bring it to a boil. Pour it over the corn.
Screw a cap on the jar, let it cool and put it in the refrigerator. It will keep about a month.