Pickled Corn

Instructions

1. 1

   In a 2-cup (500 ml) glass jar, place the corn, onion, jalapeño and cilantro in alternating layers to create two layers of each ingredient. Set aside.

2. 2

   In a small pot over medium heat, toast the cumin seeds, stirring constantly, until fragrant. Add the remaining ingredients. Bring to a boil until the sugar and salt have dissolved.

3. 3

   Pour the boiling liquid over the vegetables in the jar, pressing down to fully submerge the ingredients in the liquid. Let cool. Cover and let marinate for 8 hours or overnight in the refrigerator before serving. The jar of pickled corn will keep for 1 month.