Summer Pickles: Corn

 
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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.


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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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