Name: Jalapeño-Cilantro Pickled Corn
Yield: Makes 1 quart
Ingredients: 4 ears of corn (about 2½ pounds); ½ small yellow or red onion, thinly sliced; 1 jalapeño, thinly sliced; 4 large sprigs cilantro; 1 cup distilled white vinegar; 2 tablespoons kosher salt; 2 teaspoons sugar; One 1-qt. canning jar or two 1-pint jars with lids

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Eva Kolenko

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

Recipe notes