Pickled Corn with Scotch Bonnets

Pickled Corn

I have adored pickles since I was a little girl. Apparently, at one of my birthday parties I refused to join in with anything because I wanted to hide on the stairs and concentrate on consuming a jar of pickled onions. I didn’t want anyone else to have any. Thinking about it now, I’m not sure too many other 6 year olds were that into them.

Back then I remember only pickled onions, beetroot, cucumbers and red cabbage being widely available in the UK, but nowadays pickling is fashionable. We preserve everything from carrots to American-style watermelon rinds. Corn is particularly good as a pickle. In my recipe there’s a whack around the chops from the scotch bonnet chillies, but they’ve been crucially mellowed by the vinegar, and I can’t wait to finely chop them to use as a garnish. Spring onions and coriander went in too. This pickle is great straight from the jar but I’m going to try it on breakfast tacos. Recipe soon.

Pickled Corn with Scotch Bonnets and Spring Onions  (Fills 3 x 1 litre jars)

6 ears of corn, 4 sliced into chunks, 2 shaved of the kernels
1 scotch bonnet chilli, de-seeded and sliced
2 spring onions, sliced into large pieces
Handful coriander
75ml lime juice
15 peppercorns
500ml distilled white vinegar
4 teaspoons salt
6 tablespoons sugar

Simmer the corn chunks for 4 minutes, then plunge into ice water (leave the shaved corn raw). In a pan, heat the vinegar, sugar and salt until boiling. *See note below if using old style Kilner jars.

Divide the lime juice, chilli slices, coriander, spring onions and peppercorns between sterilised jars. Add the corn and divide the pickling liquid between them. Top up with water if necessary.

Seal the jars and leave for a few days before trying.

* A note about Kilner jars: the new ones have clip seals but if you’re using the old style, it suggests you heat your liquid to 82C rather than boiling, before pouring it into your jars. You then put the round disc on top and screw on the outside bit. The instructions say that a vacuum will be formed inside, and the top will be pressed down and sealed (not popped up so you can press it down with your fingers). What no-one tells you, is that this doesn’t always happen straight away, sometimes it takes a few hours. This is pretty obvious when you think about it. Maybe I was just being a bit dense.

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  • Avatar
    Reply Nicola Miller September 27, 2014 at 2:46 pm

    Oh god that looks so lovely.

    We make a Three Sisters pickle with corn, crunchy green beans and squash, flavoured with smoked and dried Mulatto chile and annatto seeds- kind of a riff on the old American Iroquois tale.

    Nothing makes me feel more secure than rows of jars, pioneer style provisions in our cellar.

    • Avatar
      Reply Helen September 27, 2014 at 8:21 pm

      I know what you mean Nicola. There is something so comforting about pickling.

  • Avatar
    Reply Alicia (foodycat) September 27, 2014 at 8:17 pm

    Where does the coriander come into it? That looks fabulous and my habaneros have finally ripened, so I need things to do with them!

    • Avatar
      Reply Helen September 27, 2014 at 8:20 pm

      Well spotted…

  • Avatar
    Reply Pilsbury September 27, 2014 at 9:21 pm

    Sounds amazzzing – how long do you reckon this would last for?

    • Avatar
      Reply Helen September 28, 2014 at 8:11 am

      About a month in the fridge.

  • Avatar
    Reply Lizzie September 28, 2014 at 8:47 pm

    Do you know what my two favourite things are?

    Yes that’s right


    This looks amazing, you clever lady. x

    • Avatar
      Reply Helen September 29, 2014 at 9:47 am

      Ha ha ha ha! *CLEVER FACE* xx

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