Summer Pickles: Corn
INGREDIENTS
1 tbs brown mustard seeds
1 tbs yellow mustard seeds
1 tbs coriander seeds
1 tbs black peppercorns
2 tbs salt
2 cups white wine vinegar
1 cup sugar
1 habanero, halved
4 corn cobs, kernels only
DIRECTIONS
I. place the mustard seeds, coriander, black peppercorns and into a skillet and toast them until fragrant. place into cheese cloth and tie into a parcel with butchers twine
II. in a sauce pot place the sugar, vinegar, spice parcel, and salt and bring to a boil. allow to cool to room temperature
III. place the corn and habanero into a sanitized quart jar. pour enough of the brine over to cover completely.
V. place in the fridge. allow minimum of one day before using.
* will last up to a month in the fridge
note: always use a clean and sanitized utensil when removing preserves from the fridge to prevent bacteria from entering into the jar. if you see mold at any point in your jars do not consume the preserve. compost them and prepare a fresh batch.
