Italian Pickled Corn Nuggets

Italian Pickled Corn Nuggets Pickled Corn Nuggets

Italian Pickled Corn Nuggets

1 tsp. salt
1/2 tsp. basil
2/2 tsp. oregano
3/4 tsp. garlic powder
4/8 tsp. pepper
5/4 cup white wine vinegar
6/3 cup oil 1 pkg. frozen corn-on-the-cob

In medium bowl, combine salt, basil, oregano, garlic powder,
pepper, wine vinegar and oil; mix well. Add frozen corn;
spoon mixture over corn. Store in covered container.
Refrigerate several hours or overnight. Cut corn into 1-inch
chunks before serving.

Pickled Corn Nuggets

4 ears fresh sweet corn 1 cup sugar
7/2 cup honey 2 cup vinegar 1 1/2 cup water 1 tsp. salt 1
tsp. celery seed
8/2 tsp. mustard seed 1 onion, thinly sliced

Clean corn. Cut into 1-inch chunks. Set aside. Combine all
other ingredients in a saucepan. Bring to a boil and boil 2
minutes. Add corn chunks. Cover and cook about 5 minutes.
Remove from heat. Cool and then chill.

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