Pickled Corn

This sweet and tangy pickled corn relish is packed with crunchy kernels, a hint of heat from jalapeño, and just enough vinegar bite to keep things interesting. It’s the perfect topping for everything from hot dogs and tacos to grilled fish and summer salads.

👥 16 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

saucepan

📝 Preparation Steps

Combine ingredients: Add all ingredients to a saucepan or small stockpot. Bring to a boil over high heat.

Simmer: Reduce heat and let simmer for ⏱️ 5 minutes, until everything is heated through and fragrant.

Fill jar: Ladle the hot mixture (solids and liquid) into a sterilized pint jar, leaving ½ inch headspace. Make sure the corn and peppers are fully submerged in the brine.

Seal:Wipe the jar rim, apply the two-part canning lid, and screw on the ring until fingertip tight.

Process in waterbath canner: Process pint jars in a boiling water bath canner for ⏱️ 15 minutes, adjusting for altitude (notes below).

Cool & store: After processing, let the jar sit undisturbed for 12–⏱️ 24 hours. Check the seal, label, and store in a cool, dark place for up to a year.

Nutrition Facts

calories

32 kcal

fat Content

0.3 g

serving Size

2 Tbsp

fiber Content

0.5 g

sugar Content

4 g

sodium Content

147 mg

protein Content

1 g

carbohydrate Content

7 g

saturated Fat Content

0.04 g

unsaturated Fat Content

0.2 g

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