PICKLED CORN ON THE COB
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.
Provided by TRISH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 25.7 g, Fat 0.5 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 588.2 mg, Sugar 18.1 g
QUICK-PICKLED CORN
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it straight from the jar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1D
Yield Makes 4 quarts
Number Of Ingredients 7
Steps:
- Bring vinegar, 6 cups water, sugar, salt, and bay leaf to a boil, stirring to make sure sugar dissolves. Stir in chiles, and let cool until warm, about 10 minutes.
- Meanwhile, cut corn crosswise with a heavy chef's knife into pieces about 1 1/2 inches long (you should get 4 or 5 pieces from each ear). Layer corn and onion in a very clean 4-quart glass jar with a clamped top or a lid and screw-top band. Pour warm vinegar mixture over corn and onion to cover completely (discard any leftover liquid). Leaving jar open, refrigerate until liquid is cool, about 1 1/2 hours, then shut jar. Refrigerate corn at least 1 day and up to 2 days. Serve cold.
PICKLED CORN
Provided by Taste of Home
Time 15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
PICKLED CORN RECIPE BY TASTY
Preserve the last days of summer by pickling fresh, juicy corn kernels straight off the cob. Add these sweet, punchy kernels to watermelon salad for a tangy twist, or to tacos in place of pickled red onions. Pro tip: save the cobs for making corn stock!
Provided by Amanda Berrill
Time 2h
Yield 3 cups
Number Of Ingredients 10
Steps:
- Add the corn kernels, garlic, shallot, and serrano to a large, heat-proof jar (use multiple jars, if needed).
- In a small pot, combine the white and apple cider vinegars, sugar, coriander seeds, peppercorns, and salt and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt.
- Strain the hot pickling liquid into the jar with the corn, discarding the whole spices. Let cool to room temperature before securing the lid. The pickled corn will keep in the refrigerator for up to 4 weeks.
- Enjoy!
PICKLED BABY CORN
These pickles are very popular in Mennonite country! Tasty and a real summer treat. Preparation time depends on how quickly you can pick and husk the corn! Cook time is approximate
Provided by MarieRynr
Categories Corn
Time 1h20m
Yield 2 Quarts
Number Of Ingredients 6
Steps:
- Husk and boil corn for 4 minutes-- no longer than that.
- Pack into hot jars and cover with syrup made by boiling other ingredients 5 minutes.
- Seal in jars according to manufactuers instructions.
Nutrition Facts : Calories 1201.3, Fat 4.6, SaturatedFat 0.7, Sodium 2393.1, Carbohydrate 289.4, Fiber 10, Sugar 211.2, Protein 11.8
PICKLED CORN
Provided by Andrea Reusing
Categories Garlic Vegetable Side Vegetarian Low Cal Corn Summer Low Cholesterol Vegan Boil Chile Pepper Advance Prep Required Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Cook corn in a large pot of lightly salted boiling water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Let cool; drain.
- Layer corn, garlic, chiles, and peppercorns in a 4-quart glass or ceramic jar.
- Stir 5 1/2 tablespoons salt and 2 quarts water in a large bowl until salt is dissolved. Pour over corn mixture. Place several plates or small bowls over vegetables to keep them submerged by at least 2". Cover jar with plastic wrap or a lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68°F-70°F is ideal) for 4 days to pickle; taste corn. Want more pucker? Let it sit for 1-2 more days, then serve or refrigerate for up to 3 weeks.
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