For this pickled corn recipe, sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year.
Scale toservings (original: 2)
Ingredients
⚠️ 6 ears corn - husked, cleaned and quartered
1.0 tbsp
Salt
3.0 c
white vinegar
1.0 c
White Sugar
1.0 tbsp
pickling spice
⚠️ 2 bay leaves
⚠️ 1 (3 inch) cinnamon stick
Instructions
1.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.
2.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.
3.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.
4.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.
