|
|
Recipe Pickled Corn on the Cob (Side Dish)
Home Cooking Recipes
Required 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
Preparing/Cooking:
- 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.
- 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.
- 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.
- 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.
Back to Recipes
|
|