- 2 small dried chillies
- 1 seeded thinly sliced jalapeño
- 1/2 thinly sliced medium red onion
- Corn kernels from 2 to 3 ears
- 10g fresh coriander leaves
- 60ml fresh lime juice
- 1 teaspoon sugar
- 500ml Sarson’s Distilled Pickling Vinegar
- Combine all ingredients except the vinegar and sugar and place in Kilner jars. Bring the vinegar and sugar to a boil and pour over the corn to cover.
- Seal and cool before refrigerating for up to 1 month unopened.