Pickled Corn and Peppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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1 1/3 cups apple cider vinegar
2/3 cup sugar
2 tablespoons yellow mustard seeds
Kosher salt
2 bay leaves
2 ears of corn
4 red or orange BellaFina peppers, cut into 1/2-inch strips
1 stalk celery, peeled to remove strings, cut into thirds
2 small red jalapeno peppers, thinly sliced


Yield: 1 quart

Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely.

Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes. Transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the BellaFina peppers and celery to the boiling water and cook 2 minutes. Drain and rinse under cold water until cool.

Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.

Adapted from foodnetwork.com