This pickled corn was a huge hit at our annual Dinner in the Peach Orchard with Chef John Ash. After a tour of the orchard and peach tasting with owner Gayle Sullivan, guests whet their appetites with pickled summer veggies, watermelon and peaches with chili salt, sauteed padron peppers and other delicious goodies from the garden before enjoying their peach-inspired dinner.
Chef John Ash
Makes about 4 cups
1 cup white wine vinegar
3/4 cup water
1/3 cup sugar
1/4 tsp fennel seed, crushed
1 Tbsp kosher salt
3 lg cloves garlic, thinly sliced
2 tsp curry powder
3-1/2 cups corn kernels (from 4 ears of corn)
1 small red bell pepper, stemmed, seeded and diced (1 cup or so)
3/4 cup diced red onion
Add vinegar, water, sugar fennel, salt and curry to a small saucepan and bring to a boil. Add corn, red pepper and red onion and bring back to a simmer, about 2 minutes. Place mixture into clean glass jars and refrigerate. Will keep for up to 10 days.