6 medium size ears of corn
4 quarts water
3/4 cup white vinegar
1 cup minced onion
2-3 tablespoons sugar
1 jar (2 oz.) chopped pimiento, drained
1 teaspoon mustard seed
1 teaspoon crushed dried hot red chilies
1/2 teaspoon salt (optional)
With heavy sharp knife, cut corn crosswise into 3/4″ rounds (use a hammer or mallet to drive knife through cob)
Bring 4 quarts of water to a boil, add corn pieces, cover, & cook until hot, 2-3 minutes. Drain & pour into shallow rimmed dish about 9 x 13″.
In pan combine vinegar, onion, sugar, pimiento, mustard seed, chilies, & salt. Bring to boil stirring, until sugar dissolves. Pour over corn; let stand until cool, spooning mixture over corn frequently.
If made ahead, cover & hold at room temperature or chill up to 6 hours.