Pickled Corn And Red Pepper


  • 6 corn cobs
  • 1 cup of sweetener.
  • 1 1/2 cup of apple cider vinegar
  • 1 tsp crushed chillies or chili peppers
  • 1/2 tsp mustard
  • 1 finely chopped onion head
  • 2 red peppers without seeds finely chopped

Servings: 6 servings


Detach the corn kernels from the cobs. In a hot pan, without oil, add the sweetener, vinegar, peppers, and mustard until the sweetener dissolves. Add onion and corn kernels, and boil over medium heat for 30 minutes or until reduced to a third. Remove all the foam, add the red pepper, the parsley, and boil for 10 more minutes. Go to the jars, let cool and seal. Keep refrigerated for up to two months.

Nutritional Summary

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