This is a quintessential recipe for when there’s extra ears of corn. Or if you crave a fresh corn dish in the middle of winter, frozen corn will bring it home. There is an exciting developed sour-salty taste by adding a Japanese condiment called, "ume plum vinegar." Find at natural food stores.

You can easily use frozen corn (choose bags that do not have clumps of frozen corn—they have been thawed and refrozen). If the frozen corn is tender to the bite when thawed you do not need to boil.

For fresh ears of corn shuck and remove silk. 

3 ears of corn to yield 3 cups or frozen

sweet onion to yield 1 cup, diced

red bell pepper to yield 1 cup, diced, or carrots

celery to yield 1/2 cup, diced

red pepper flakes 1/3 tsp; (or to taste)

1 bay leaf shredded and placed in bottom of the canning jar

ume plum vinegar; 3 TBS

brine to fill, using Perfect Pickler Instruction-Cookbook 

Mix all the ingredients except the brine and load into the Perfect Pickler™. Go to pages 6 & 7 of the Instruction-Cookbook to complete the recipe.

_______________________

You can build an immensely flavorful entree salad by following with these additions:

Barley Cornfetti Salad