Pickled Corn on the Cob

Ingredients

• 6 ears of corn, husks and silks removed
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 6 cloves garlic, peeled and minced
• 2 bay leaves
• 2 tablespoons olive oil

Directions

1. In a large pot, bring the apple cider vinegar, water, sugar, salt, black peppercorns, garlic, and bay leaves to a boil.
2. Once boiling, reduce heat to a simmer and add the corn. Simmer for 10 minutes.
3. Remove the corn from the pot and allow it to cool.
4. Once cooled, place the corn in a large bowl and add the olive oil.
5. Toss the corn to coat it with the olive oil.
6. Serve the pickled corn on the cob with your favorite dipping sauce.

Interesting Facts

• Pickling is a method of preserving food by soaking it in an acidic solution.
• Pickled corn on the cob is a popular side dish in the southern United States.
• Pickled corn on the cob can be stored in the refrigerator for up to one week.