Pickled Corn and Peppers

Ingredients

• 1.3 cups apple cider vinegar 
• 2  bay leaves 
• 1 stalk celery peeled cut into thirds
• 2  ears of corn 
• 0.5  bell pepper green cut into 1/2-inch strips
• 2 servings kosher salt 
• 0.5  orange bell pepper red cut into 1/2-inch strips
• 2 small jalapeño peppers red thinly sliced
• 0.7 cup sugar 
• 2 tablespoons mustard seeds yellow

Equipment

• sauce pan
• pot
• slotted spoon
• colander
• serrated knife

Directions

1. Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes.
2. Remove from the heat and let cool completely.
3. Meanwhile, bring a large pot of water to a boil.
4. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife.
5. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool.
6. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
7. Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.
8. Photograph by Charles Masters