Recipe By TRISH
Rating
Published Jun 19th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 2 quarts Calories 106.1

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 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

Cooking Directions

  1. 1 Rinse the corn, and place in a large bowl with the salt and enough water to cover. Refrigerate until needed. Sterilize two 1quart jars in simmering water for 5 minutes.
  2. 2 In a large stock pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally to be sure the sugar has dissolved.
  3. 3 Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove the 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. The corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
  4. 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.

Nutrition Facts

  • Calories 106.1
  • Carbohydrate 25.7 g
  • Fat 0.5 g
  • Fiber 1.4 g
  • Protein 1.5 g
  • Saturated Fat 0.1 g
  • Sodium 588.2 mg
  • Sugar 18.1 g

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Reviews

  1. I changed up the spices using celery seed, mustard seed, garlic cloves and a good amount of smoked paprika. The smoked paprika really gives it a new flavor and I think this would be something to eat with a margarita , bbq or pork/ham. I like it! I could never have done it without this - Read more ...
  2. Thank you so much for sharing this recipe. This brings back so many memories from my childhood. Will definitely be making this.
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