Pickled Corn and Peppers

• 1 1/3 cups apple cider vinegar
• 2/3 cup sugar
• 2 tablespoons yellow mustard seeds
• Kosher salt
• 2 bay leaves
• 2 ears of corn
• 1/2 green bell pepper, cut into 1/2-inch strips
• 1/2 red or orange bell pepper, cut into 1/2-inch strips
• 1 stalk celery, peeled to remove strings, cut into thirds
• 2 small red jalapeno peppers, thinly sliced

1. Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan.
2. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes.
3. Remove from the heat and let cool completely.
4. Meanwhile, bring a large pot of water to a boil.
5. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife.
6. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool.
7. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
8. Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine.
9. Cover and refrigerate overnight or up to 1 week.
10. Photograph by Charles Masters

apple cider vinegar, sugar, yellow mustard seeds, kosher salt, bay leaves, corn, green bell pepper, red, celery, red jalapeno peppers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pickled-corn-and-peppers-recipe.html (may not work)