SPICY PICKLED SWEET CORN

These pickles are made with very sweet Peaches and Cream corn in mind. There’s extra salt and more acid from lime juice to compensate for their sweetness. If using yellow corn, omit the 1 tsp (5 mL) salt and the lime juice. If you like things very spicy (like me!) use bird’s-eye chilies instead of the cayenne or finger chilies. 3 cobs of corn, husked, silked and cut into

1 inch thick (2.5 cm) rounds

3 cups (750 mL) Basic Brine (previous page)

1 tsp (5 mL) salt

Juice of 2 limes

4 red cayenne or finger chilies, cut in half lengthwise, divided

3 tsp (15 mL) whole cumin seed, divided

1 tsp (5 mL) black peppercorns, divided

10 stems of cilantro and leaves, divided

1 Cook corn 3 minutes; let cool. Combine brine, salt and lime juice, bring to a boil; let cool. Pack two 4-cup (1-L) glass jars with corn, an equal number of cayenne or finger chili halves, and divide spices between jars. Top with brine and refrigerate for 1 day before using (keeps for 1 week in fridge).

Makes two 4-cup (1-L) jars