Categories: Pickles

Ingredients

• 20 ears sweet corn. Fresh. Like, picked that day. You hear me?
• 1 c. chopped green pepper
• 1 c. chopped sweet red pepper
• 1 1/4 c chopped onion
• 1 c. chopped celery
• 1 1/2 c. sugar
• 1 1/2 tbsp mustard seeds
• 1 tbsp salt
• 1 tsp celery seeds
• 1/2 tsp ground turmeric
• 2 2/3 c. vinegar
• 2 c. water

Directions

1. Spend a while chopping the various other ingredients. Don’t get too freaked out about the exact ratios above.

2. Bring a big pot of water to a boil, and prepare yourself for some steam and hot-corn burns. I find that a well chilled IPA takes the sting out of this part. Also have a pot of ice water ready.

3. Boil corn for 5 minutes, plunge into ice water. Cut kernels from cobs. There is no clean way to do this. Stop being so fussy. Drink your beer.

4. Combine all ingredients in a large pot, simmer 20 minutes.

5. Pack into clean, hot pint jars, leaving 1" head space. Make certain that the vinegar covers the vegetables.

6. Wipe rims, clean jar lips, adjust lids

7. Process in boiling water bath, FIFTEEN minutes.

8. Remove jars from water, complete seals.

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