Description
Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible.
Ingredients
- 6 ears corn – husked, cleaned and quartered
- 1 tablespoon salt
- 3 cups white vinegar
- 1 cup white sugar
- 1 tablespoon pickling spice
- 2 bay leaves
- 1 (3 inch) cinnamon stick
Instructions
- Rinse corn and place in a large bowl with salt and enough water to cover. Refrigerate until needed. Sterilize two 1-quart jars in simmering water for 5 minutes.
- In a large stock pot
- stir together vinegar
- sugar
- and pickling spice. Add bay leaves and cinnamon stick. Bring to a boil over medium heat
- stirring occasionally to be sure the sugar has dissolved.
- Drain and rinse corn under cold water. Add to the pot with the pickling mixture. Return to a boil
- reduce the heat to low
- and simmer for 10 minutes. Remove corn with a slotted spoon
- and fill the sterile jars. Remove cinnamon stick and bay leaves from the liquid and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. Corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
- Process the jars in a hot water bath for the time recommended by your local extension in your area. Most areas require about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 12