Peach Pickled Corn

Fresh sweet corn pickled in peach vinegar with a kick of heat from jalapeno makes a great taco topping and salsa.

Ingredients

• 2 ears of sweet corn, husks and cut from the cob
• 3/4 cup water
• 1/2 cup Peach Fruit Vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1 jalapeno, sliced

Instructions

1. Add the jalapeno and corn to a glass pint jar.
2. Add the water, vinegar, sugar and salt to a small saucepan. Bring to a boil and stir to dissolve the sugar and salt.
3. Pour the brine over the corn and let cool completely. Attach the lid to the jar and refrigerate.
4. Wait a couple hours or the next day for the best flavor. Keeps in the refrigerator for up to 2 months.

Makes 1 pint

Take 5 minutes

Store in the refrigerator for up to 2 months