Corn and Garlic Pickles are a delightful addition to any meal, delivering a unique blend of flavors that tantalize the taste buds. With the sweetness of corn, the robust flavor of garlic, and the tangy notes from vinegar, this quick pickle recipe is easy to make and offers an exciting way to elevate your dishes. Whether you’re serving them alongside barbecued meats or as part of a refreshing salad, these pickles are sure to impress!
Ingredients
- 8 corn kernels (approximately 1 cup or 150g)
- 2 large heads of garlic (about 200g)
- 5 full spoons of rock salt (approximately 100g)
- 5 small spoons of sugar (about 25g)
- 5 small spoons of grape vinegar (about 25ml)
- Lemon salt (to taste)
- Enough boiling water (around 1 liter or 4 cups)
Directions
- Boil water in a large pot.
- Add rock salt and sugar to the boiling water, stirring until dissolved.
- Remove from heat and let it cool slightly.
- In sterilized jars, place the corn kernels and peeled garlic heads.
- Pour the cooled pickling liquid over the corn and garlic, ensuring they are fully submerged.
- Add grape vinegar and a sprinkle of lemon salt to taste.
- Seal the jars and let them sit at room temperature for 24 hours, then refrigerate.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: About 2 jars
Nutrition Info: Per serving: 50 calories, 0g fat, 12g carbs, 1g protein, 1g fiber.
How to serve
Corn and Garlic Pickles can be enjoyed in various ways. Serve them as a crunchy side dish to grilled meats or fish, add them to sandwiches or burgers for an extra kick, or toss them into salads for added flavor and texture. They also make a great accompaniment for picnic spreads or charcuterie boards, providing a burst of tanginess that perfectly complements cheeses and cured meats. For an adventurous twist, chop the pickles finely and mix them into relishes or salsas to enhance dips and spreads.
FAQs
1. How long do Corn and Garlic Pickles last?
Corn and Garlic Pickles can last up to a month when refrigerated.
2. Can I use other types of vinegar?
Yes, you can replace grape vinegar with apple cider vinegar or white vinegar for different flavor profiles.
3. Is it necessary to sterilize jars?
Yes, sterilizing jars helps prevent spoilage and ensures that your pickles stay fresh for longer.
Corn and Garlic Pickles
A quick pickle recipe that combines sweet corn and robust garlic flavors with a tangy vinegar brine, perfect for elevating any meal.
Main Ingredients
- 1 cup 8 corn kernels (approximately 1 cup or 150g)
- 2 heads 2 large heads of garlic (about 200g) (Peeled)
- 5 spoons 5 full spoons of rock salt (approximately 100g)
- 5 spoons 5 small spoons of sugar (about 25g)
- 5 spoons 5 small spoons of grape vinegar (about 25ml)
- Lemon salt (to taste)
- 1 liter Enough boiling water (around 1 liter or 4 cups)
Preparation and Pickling
- Boil water in a large pot.
- Add rock salt and sugar to the boiling water, stirring until dissolved.
- Remove from heat and let it cool slightly.
- In sterilized jars, place the corn kernels and peeled garlic heads.
- Pour the cooled pickling liquid over the corn and garlic, ensuring they are fully submerged.
- Add grape vinegar and a sprinkle of lemon salt to taste.
- Seal the jars and let them sit at room temperature for 24 hours, then refrigerate.
Corn and Garlic Pickles can be served as a side dish, added to sandwiches, or mixed into salads. They complement cheeses and cured meats beautifully. Can last up to a month when refrigerated. You can use different vinegar types for flavor variations.