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