Pickled Corn

Ingredients

• 1 teaspoon peppercorns whole black
• 6  ears of corn husked
• 10  garlic cloves 
• 5.5 tablespoons kosher salt plus more
• 2  chiles red seeded thin (such as jalapeño or Fresno)

Equipment

• bowl
• pot
• slotted spoon

Directions

1. Cook corn in a large pot of lightly saltedboiling water until crisp-tender, about4 minutes. Using a slotted spoon, transferto a bowl of ice water.
2. Let cool; drain.
3. Layer corn, garlic, chiles, and peppercornsin a 4-quart glass or ceramic jar.
4. Stir 5 1/2 tablespoons salt and 2 quarts waterin a large bowl until salt is dissolved.
5. Pourover corn mixture.
6. Place several plates orsmall bowls over vegetables to keep themsubmerged by at least 2". Cover jar withplastic wrap or a lid and let stand in a dark,cool place such as a cellar, closet, or pantryat room temperature (68°F–70°F is ideal) for4 days to pickle; taste corn. Want morepucker?
7. Let it sit for 1–2 more days, thenserve or refrigerate for up to 3 weeks.