Pickled Corn with Red Onions and Cilantro (asouthernsoul)

2 small dried chiles
1 seeded thinly sliced jalapeño
1/4 thinly sliced medium red onion
2 c corn kernels (from about 2 ears)
1/4 c fresh cilantro leaves with tender stems
1/4 c fresh lime juice
1/4 t coarsely ground black pepper
1/2 c white wine vinegar or apple cider vinegar
2 t kosher salt
1 t sugar

Mix first 7 ingredients in a bowl. Place ingredients in a quart size jar. In a small pot bring vinegar, salt, sugar and 3/4 c water to a boil. Pour over corn. (Add water to cover, if needed.) Seal jar. Let cool; chill. Will keep up to 1 month.

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