|All the kernels removed |
from the cobs.
|I used a few smaller 8 oz jars so I could|
give them to friends and family to taste.
|I just loved the bright colors. So pretty!|
|Lightly tap the jars on the counter to get rid of any air|
bubbles that might be in the jars before sealing them up.
If it wasn't for my wonderful neighbor and her gifts of peak-of-the-season corn I likely would have never discovered this dish. I'll never be able to express to her how much her stories and history about our home mean to me, but I know I will always remember her when I eat this dish.
Jalapeño-Cilantro Pickled Corn
4 ears of corn (husks removed)
1/2 red onion, thinly sliced
1 jalapeño, thinly sliced
5 large sprigs Cilantro
1 cup distilled White Vinegar
2 Tbsp Kosher Salt
2 tsp granulated sugar
1 qt Mason (canning jar) or two 1-pint jars with lids