Active Time

　　20 min

　　Total Time

　　4 hr

　　Active time: 20 min Start to finish: 4 hr

　　

Ingredients

Makes about 5 cups

　　4 garlic cloves, smashed

　　1 red bell pepper, cut into thin strips

　　1 onion, cut into thin rounds

　　1 tablespoon vegetable oil

　　2 cups white-wine vinegar

　　1/2 cup canned unsweetened pineapple juice

　　1 cup water

　　3/4 cup sugar

　　1 tablespoon salt

　　1 tablespoon coriander seeds, crushed

　　5 whole cloves

　　2 to 3 canned whole chipotle chiles in adobo

　　4 teaspoons Dijon mustard

　　6 ears corn, cut into 1/2-inch-thick rounds

　　

Step 1

Cook garlic, bell pepper, and onion in oil, covered, in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until slightly softened but not browned, about 10 minutes. Reserve vegetables.

　　

Step 2

While vegetables are cooking, bring remaining ingredients except corn to a boil in a 4- to 6-quart nonreactive pot, stirring occasionally. Add corn and return to a boil, then simmer, uncovered, 5 minutes. Add reserved vegetables and bring to a simmer. Remove from heat and cool.

　　

Step 3

Transfer mixture to wide-mouthed glass jars and chill, covered, at least 2 hours and up to 2 weeks