Pickled corn with pepper – a detailed recipe cooking. 
Photo of the dish: ЧарльзMasters Time: 30 min. Difficulty: easy Amount: 1 liter B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 ears of corn
- 1/2 green bell pepper, sliced in strips of 1 each cm.
- 1/2 red bell pepper, sliced in strips of 1 each cm.
- 2 small chopped red chili peppers, chopped thin slices
- 1 and 1/3 Art. cider vinegar
- 2/3 Art. Sahara
- 2 tbsp. l yellow mustard seed
- Coarse salt
- 2 bay leaves
- 1 celery stalk, peeled from the top layer, cut into three parts
Recipes with similar ingredients: corn, sweet pepper, pepper chili, mustard seed, apple cider vinegar, bay leaf, celery
Recipe preparation:
- Cook the brine. In a medium saucepan, mix vinegar, sugar, mustard seeds, 2 tsp salts and bay leaves. Bring to a boil over medium heat and cook for 5 minutes, stirring to sugar dissolved. Remove from heat and cool completely.
- Meanwhile, bring a large pot of water to a boil. With a clove knife, slice corn cobs obliquely into slices. 2.5 – 5.0 cm thick. Put the corn in boiling water and cook 5 minutes to half ready, put in a colander using a slotted spoon and rinse with cold water until it cools. In boiling water add bell pepper and celery and cook for 2 minutes. Water drain, wash vegetables in cold water.
- Place vegetables and chili peppers in a liter jar, pour pickle. Close the lid and refrigerate overnight or keep in a cool place for 1 week.
