I absolutely love pickles, including in a sandwich, burger or just eating them plain. Besides pickles from a jar, I’ve started to notice more and more pickled items popping up in menus and I definitely can’t complain about it. But, it wasn’t until a recent trip to Austin, Texas where I officially fell in love and started to widen my palette from just eating only pickles to more and more pickled items. This happened at a restaurant where my friends and I ordered an appetizer of assorted pickled vegetables and fruits. Whether it was the pickled green bean, pickled pear, pickled peach, pickled onion, and so on, I loved it all.
I found this recipe for Pickled Corn in Bon Appetit Magazine and decided that this would be my first attempt at pickling. The entire process was so simple, quick and extremely rewarding. I can’t believe I hadn’t done this sooner!
Step 1: Cut and Juice Limes
Step 2: Chop Red Onions and Jalapenos
Step 3: Add Jalapenos, Red Onion, Lime Juice,
Cilantro and Crushed Black Pepper to Cooked Corn
Step 4: Boil Vinegar With Sugar, Salt and Water;
Pour Onto Corn Mixture; Seal in Jar; Eat!
This specific recipe has a great mix of flavors and I really enjoyed the heat and spice that the red onion and jalapeno bring to the mild corn. All in all, this is perfect topping for a salad, rice or taco (or eating straight out of the jar – yes, I will admit to doing that because it was that good!).