Pickled Corn Rounds with Coriander

ingredients

• 4 garlic cloves, smashed
• 1 red bell pepper, cut into thin strips
• 1 onion, cut into thin rounds
• 1 tablespoon vegetable oil
• 2 cups white-wine vinegar
• 1/2 cup canned unsweetened pineapple juice
• 1 cup water
• 3/4 cup sugar
• 1 tablespoon salt
• 1 tablespoon coriander seeds, crushed
• 5 whole cloves
• 3 canned whole chipotle chiles in adobo
• 4 teaspoons Dijon mustard
• 6 ears corn, cut into 0.5 inch-thick rounds

directions

Cook garlic, bell pepper, and onion in oil, covered, in a 12 inch heavy skillet over moderately low heat, stirring occasionally, until slightly softened but not browned, about 10 minutes. Reserve vegetables.

While vegetables are cooking, bring remaining ingredients except corn to a boil in a 4- to 1 1/2 gallons nonreactive pot, stirring occasionally. Add corn and return to a boil, then simmer, uncovered, 5 minutes. Add reserved vegetables and bring to a simmer. Remove from heat and cool.

Transfer mixture to wide-mouthed glass jars and chill, covered, at least 2 hours and up to 2 weeks