Pickled Corn Rounds with Coriander |
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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 5 |
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Active time: 20 min Start to finish: 4 hr Ingredients:
4 garlic cloves, smashed |
1 red bell pepper, cut into thin strips |
1 onion, cut into thin rounds |
1 tablespoon vegetable oil |
2 cups white-wine vinegar |
1/2 cup canned unsweetened pineapple juice |
1 cup water |
3/4 cup sugar |
1 tablespoon salt |
1 tablespoon coriander seeds, crushed |
5 whole cloves |
2 to 3 canned whole chipotle chiles in adobo |
4 teaspoons dijon mustard |
6 ears corn, cut into 1/2-inch-thick rounds |
Directions:
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. Reserve vegetables.
2. While vegetables are cooking, bring remaining ingredients except corn to a boil in a 4- to 6-quart nonreactive pot, stirring occasionally. Add corn and return to a boil, then simmer, uncovered, 5 minutes. Add reserved vegetables and bring to a simmer. Remove from heat and cool.
3. Transfer mixture to wide-mouthed glass jars and chill, covered, at least 2 hours and up to 2 weeks
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