Pickled Corn

Ingredients

• 4 cups water
• 4 cups vinegar
• 1/4 cup kosher salt
• 8 medium ears of corn

Instructions

1. Combine water, vinegar, and salt in a large pot for the brine.
2. Heat on the stovetop over medium heat until the salt is dissolved, about 5 minutes.
3. Remove and set aside to cool.
4. Cut each ear of corn into 2 to 3 pieces.
5. Fill a large bowl with ice and cold water.
6. Blanch the corn pieces.
7. Combine the brine and the blanched corn cobs in a large jar.
8. Cover and refrigerate for at least three hours.