Pickled corn with peppers

Ingredients:

• 2 ears corn
• 1/2 green bell pepper, cut into 1cm strips.
• 1/2 red bell pepper, cut into 1cm strips.
• 2 small red chillies, mildly hot, thinly sliced
• 1 and 1/3 cups apple cider vinegar
• 2/3 cup sugar
• 2 tablespoons yellow mustard seeds
• Coarse salt
• 2 bay leaves
• 1 stalk celery, trimmed and cut into thirds

Preparation:

1. Prepare the brine. In a medium saucepan, combine the vinegar, sugar, mustard seeds, 2 teaspoons of salt, and bay leaves. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally until the sugar dissolves. Remove from heat and cool completely.
2. Meanwhile, bring a large pot of water to a boil. Using a serrated knife, slice the corn diagonally into 2.5–5.0 cm thick pieces.
   
   Place the corn in boiling water and cook for 5 minutes, or until half-cooked. Transfer to a colander using a slotted spoon and rinse with cold water until cool. Add the bell pepper and celery to the boiling water and cook for 2 minutes. Drain and rinse the vegetables in cold water.
3. Place the vegetables and chili peppers in a liter jar and pour in the brine. Seal and refrigerate overnight or store in a cool place for up to 1 week.