1 375ml bottle Pedro Ximenez Aged Sherry Vinegar
3/4 cup water
1/2 tablespoon Seasons Himalayan Pink Salt
2 teaspoons black peppercorns
2 teaspoons mustard seeds
2 cups corn kernels
1 red onion, peeled and sliced
2 garlic cloves, peeled
Wash your mason jars and sterilize in hot water before making your pickles.
Combine vinegar, water, salt, pepper, and mustard seeds in a large pot. Bring to a simmer over medium heat and whisk to dissolve the salt. Once dissolved remove from the heat.
Fill jars with corn, onion, and garlic and carefully pour in the liquid. Let the jars (and it’s contents) cool to room temp before covering and refrigerating.
Pickles will keep, refrigerated, for up to 2 months.