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chocolate moose
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 Sun, Jul 21 2013, 5:01 pm
It's Crunch time! Pickled Corn and Peppers
I want a Shabbos with something different and I'm planning ahead
Brine:
1 1/3 cups apple cider vinegar
2/3 cup sugar
salt to taste
2 bay leaves
Vegetables:
2 ears of corn
1/2 green pepper
1/2 red pepper
stalk celery
2 small red jalapenos
You boil the brine and set aside to cool.
In large pot, boil water and add your cut up corn (cut into 2 inch segments) and let cook for 3 minutes. Add the sliced peppers and chunked celery and let cook for another 2 minutes. Rinse under cool water and add to brine, along with the sliced jalapenos.
Will last a week in the fridge.
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