Pickled Corn Rounds With Coriander
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
35
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 cups
Wine Vinegar (white-)1 cup
Water3 cup
Sugar1 tbsp
Salt1 tbsp
Coriander Seed (crushed)4 tsps
Dijon MustardDirections:
1
Cook garlic, bell pepper, and onion in oil, covered, in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until slightly softened but not browned, about 10 minutes
2
Reserve vegetables
3
While vegetables are cooking, bring remaining ingredients except corn to a boil in a 4- to 6-quart nonreactive pot, stirring occasionally
4
Add corn and return to a boil, then simmer, uncovered, 5 minutes
5
Add reserved vegetables and bring to a simmer
6
Remove from heat and cool
7
Transfer mixture to wide-mouthed glass jars and chill, covered, at least 2 hours and up to 2 weeks Cook garlic, bell pepper, and onion in oil, covered, in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until slightly softened but not browned, about 10 minutes
8
Reserve vegetables
9
While vegetables are cooking, bring remaining ingredients except corn to a boil in a 4- to 6-quart nonreactive pot, stirring occasionally
10
Add corn and return to a boil, then simmer, uncovered, 5 minutes
11
Add reserved vegetables and bring to a simmer
12
Remove from heat and cool
13
Transfer mixture to wide-mouthed glass jars and chill, covered, at least 2 hours and up to 2 weeks