4 cups fresh yellow or white sweet corn (from about four ears)
1 jalapeño pepper, seeds and stem removed, minced
1 cup white vinegar
2/3 cup spring or other bottled water
12 packets sugar substitute (such as organic stevia)
1½ tablespoons sea salt
1 teaspoon crushed red pepper
Place the corn kernels, minced jalapeño, and crushed red pepper a 1-quart glass jar. Set aside.
Whisk the vinegar, water, stevia, salt and crushed red pepper together into a small saucepan. Place over high heat and bring to a boil. Once the liquid boils, remove from the heat and carefully pour the hot liquid into the jar to cover the corn. (There may be some pickling liquid left. Discard.)
Carefully place the lid on top of the jar and let sit until cooled. When cooled, place in the refrigerator and let chill overnight. Makes one quart.
Nutrition values per 2 tablespoons: 18 calories (11.5 percent from fat), 0.2 g fat (0 g saturated fat), 3.6 g carbohydrates, 0.6 g sugars, 0.6 g fiber, 0.6 g protein, 0 mg cholesterol, 330 mg sodium.
SaltWise: Reducing the added salt to 2¼ teaspoons reduces sodium to 165 mg per serving.