How to Pickle Corn


  • 2 small dried chillies
  • 1 seeded thinly sliced jalapeño
  • 1/2 thinly sliced medium red onion
  • Corn kernels from 2 to 3 ears
  • 10g fresh coriander leaves
  • 60ml fresh lime juice
  • 1 teaspoon sugar
  • 500ml Sarson’s Distilled Pickling Vinegar


  1. Combine all ingredients except the vinegar and sugar and place in Kilner jars. Bring the vinegar and sugar to a boil and pour over the corn to cover.
  2. Seal and cool before refrigerating for up to 1 month unopened.