Pickles and preserves
Inspired by Ireland’s rural barbecue tradition, this recipe turns grilled corn into a pickle by soaking the charred ears in a spicy brine. Grilling gives the kernels a smoky depth.
Grill the ears of corn for 15 minutes, turning them occasionally. Let them cool for a few minutes.
Use a knife to cut the kernels off the cobs.
Bring the vinegar, water, sugar, and salt to a boil.
Pack the corn kernels, Turkish red pepper flakes, and mustard seeds into a jar. Pour the hot brine over them.
Close the lid and refrigerate for at least 1 day.
Do not remove the kernels as soon as the corn comes off the grill. Let the ears cool for a few minutes first; otherwise, handling the hot corn may burn your hands.
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