2 teaspoons vegetable oil 8 cloves garlic, peeled and crushed 1/2 pound red, orange and yellow bell peppers, seeded and cut into thin rings 2 large onions, peeled and cut into thin rings 6 tomatillos, papery skins removed, halved 4 teaspoons prepared Dijon mustard, mixed with 2 teaspoons water 4 cups white wine vinegar 1 cup pineapple juice 2 cups water 1 1/2 cups sugar 2 tablespoons kosher or other coarse salt 2 to 3 tablespoons coriander seeds 1 tablespoon whole cloves 4 to 6 dried chipotle peppers (or substitute 3 to 5 fresh chilies of your choice) 6 ears corn, husked, silked and cut into rounds 1/2 to 3/4 inch thick
Makes about 4 quarts.
In a large skillet, heat oil over medium-high until hot but not smoking. Add garlic, bell peppers, onions and tomatillos. Reduce heat and cook, stirring occasionally, until vegetables sweat and are slightly softened and the peppers have brightened in color, about 5 minutes. Be careful not to overcook or brown; the vegetables should be crisp-tender. Remove from the heat and set aside.
In a non-reactive pot, combine all the remaining ingredients except the corn and bring to a boil over high heat. Add corn rounds; there should be just enough liquid to cover them. Return to a boil, reduce the heat to low and simmer 5 minutes. Add reserved vegetables and return to a simmer. Turn off the heat and allow to cool to room temperature, uncovered.
Cover and refrigerate. Serve chilled. The pickled corn will last 2 weeks, covered and refrigerated.
Nutritional information per 1/4-cup serving: 37 calories (9 percent from fat), trace fat (no saturated fat), no cholesterol, 9 grams carbohydrates, trace protein, 183 milligrams sodium, 1 gram dietary fiber.