Pickled Sweet Corn

Pickled Sweet Corn
Yields: 3 (1-pint) jars
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  1. 8 ears fresh yellow corn, shucked
  2. 1⁄3 cup chopped shallot
  3. 3 small red chile peppers, thinly sliced, such as Fresno
  4. 9 black peppercorns
  5. 3⁄4 teaspoon cumin seeds
  6. 2 cups apple cider vinegar
  7. 1⁄2 cup dry white wine
  8. 1⁄2 cup water
  9. 3 cloves garlic, smashed
  10. 3 tablespoons kosher salt
  11. 1 teaspoon sugar
  1. Cut corn kernels from cobs; discard cobs. In a medium bowl, combine corn kernels, shallot, peppers, peppercorns, and cumin seeds. Divide corn mixture evenly among jars. Set aside.
  2. In a medium saucepan, bring vinegar, wine, 1⁄2 cup water, garlic, salt, and sugar to a boil over medium-high heat. Remove from heat; discard garlic.
  3. Divide vinegar mixture evenly among jars. Seal jars, and let cool to room temperature. Refrigerate 24 hours or up to 1 month.
Taste of the South https://www.tasteofthesouthmagazine.com/


  1. I made Pickled Sweet Peppers from the July/August issue, and LOVED them! This recipe for Pickled Sweet Corn is next on my list, but I wasn’t sure if the corn should be cooked before I remove it from the cob, or if the corn should be pickled raw.

    Any help is appreciated – thanks!!

    • We’re so glad you enjoyed the Pickled Sweet Peppers. You’re going to love the Pickled Sweet Corn, too. The corn should be added raw.

      • You should use 1-pint jars for this recipe. Since these are quick pickles, there is no need to seal the jars. Just store in your refrigerator for up to 1 month.


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