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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. Be sure to use the freshest corn possible.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
2 quarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

106 calories; protein 1.5g; carbohydrates 25.7g; fat 0.5g; sodium 588.2mg. Full Nutrition
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