Active time: 20 min Start to finish: 4 hr
Recipe information
Total Time
4 hr
Yield
Makes about 5 cups
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
2 to 3 canned whole chipotle chiles in adobo
4 teaspoons Dijon mustard
6 ears corn, cut into 1/2-inch-thick rounds
Preparation
Step 1
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.
Step 2
While vegetables are cooking, bring remaining ingredients except corn to a boil in a 4- to 6-quart 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.
Step 3
Transfer mixture to wide-mouthed glass jars and chill, covered, at least 2 hours and up to 2 weeks
