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
PICKLED CORN
Make and share this Pickled Corn recipe from Food.com.
Provided by DrGaellon
Categories Corn
Time P7DT20m
Yield 1 qt, 8 serving(s)
Number Of Ingredients 5
Steps:
- Place one quart canning jar and a ring into a pot of water. Bring to a rolling boil for five minutes. Meanwhile, put a canning lid into a small pot and bring to a simmer.
- Cut corn off the cobs. (A good way to do this is to place a paper bowl upside down in a large mixing bowl, and rest the stem end of the cob on the bowl. This allows you to slice the corn straight into the bowl without nicking your knife.).
- Carefully remove the jar from the water and drain. Add salt, vinegar and sugar. Pack the corn into the jar (4 1/2 lbs of corn-on-the-cob should make about 1 quart). Fill jar with water, leaving 1" headspace. Set the lid on the jar and loosely set the ring in place.
- Store jar in a cool place for 1-2 weeks, then tighten the ring and store in the refrigerator until ready to use.
- Suggestion: rinse well with cold water, drain thoroughly, then saute in bacon grease with diced onion, and red and/or green bell pepper. Add crumbled bacon before serving.
Nutrition Facts : Calories 221.6, Fat 3, SaturatedFat 0.5, Sodium 256.3, Carbohydrate 49.1, Fiber 6.9, Sugar 8.7, Protein 8.2
PICKLED CORN
In our early married years my husband always talked about his grandmother's pickled corn but with a child's view point the only thing I could get out of him was that she pickled it on the cob in ten gallon crocks, that he and his brother used to get into before it was ready, and that it was really good. So after doing some searching when we didn't have a computer, I found some general directions in the Foxfire Wood Stove Cookery book and Carla Emery's Old Fashioned Recipe Book. I played around with proportions and found the right combination. If you are from W.Va., Kentucky, Georgia or anywhere along the Alleghany Mountain Range you will probably be familiar with this pickle. The flavor of the brine is similiar to saurkraut but the corn flavor still comes through. Good with mash potatoes.Hope you enjoy it.(yield depends on size of ears and method of canning. Cooking time is curing time)
Provided by bshemyshua
Categories Corn
Time P28DT1h30m
Yield 15 pints cut from ears, 72 serving(s)
Number Of Ingredients 3
Steps:
- Shuck and clean corn silk from fresh corn. We usually give this job to the children while they sit on the back porch.
- Fill a large stock pot with water and bring to a boil.
- Scald the ears of corn 2-3 minutes and remove to a kitchen table or counter to cool just enough to handle.
- At this point you can leave corn on the ears and pack in 1 gallon jars, lay ears in an 8-10 gallon crock or cut the corn off the ears and fill a clean white cotton pillow case with the cut corn then lay in your crock. We find the most consistent results with a crock.
- Use 1 cup salt to 1 gallon of water and stir to dissolve making your brine 1 gallon at a time because the amount you use will depend on whether you leave the ears whole or cut the corn off the cob.
- Once the corn is in jars/crock pour the brine over the corn to cover.If you use a crock lay a glass or stoneware dinner plate upside down over the top and weight it down with a large stone. If you use the gallon jars very loosely screw flats and rings on so the tops will not bulge or burst as the vegetable ferments.
- Cover crock with a loose cloth or cover with plastic wrap and tape to keep dust and bugs out.
- Set in a cool, dry place to cure for 4 weeks. Be sure to check the brine level every 7-10 days and make more brine as needed.
- If scum develops because of the fermentation, skim off, replenish liquid and recover.
- At the end of 4 weeks you may can the loose corn in canning jars according to directions for saurkraut or you may leave in crock. You just have to keep checking the liquid level and replenishing as needed.
- If using gallon jars, hand tighten and keep under refridgeration or can as you would saurkraut.
- To use: you may rinse and heat to boiling with a little water and butter or if you have pressure canned it you may eat straight from the jar. My husbands favorite way.
PICKLED CORN AND PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely.
- Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
- Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.
PICKLED CORN IN THE JAR
Make and share this Pickled Corn in the Jar recipe from Food.com.
Provided by jcbkmb
Categories Corn
Time 1h20m
Yield 8 pints
Number Of Ingredients 3
Steps:
- Silk and wash corn.
- Place in large pots and bring to a rolling boil for 20 minutes.
- Pour off hot water and rinse in cold water.
- until corn becomes cool enough to handle.
- Cut corn from cob with a knife. (A tomato.
- slicing knife works great).
- Wash jars and lids in hot water.
- Pack corn into jars up to the bottom rim.
- (EITHER 4 QUART JARS OR 8 PINT JARS).
- PINTS add (1)level teaspoon salt to each jar.
- QUARTS add (1) Heaping teaspoon salt to each jar.
- Fill jars up to the top rim with warm water.
- Place lids and rings on jars VERY loose.Place in a cool place on a towel.
- Let it work for 9 to 14 days. As water goes down in jars, add a little salt and fill water back to rim.
- When pickling is done, tighten lids.
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 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
This is a recipe for pickled corn in a jar. Folks here in Kentucky like to pickle their corn on the cob in a HUGE stoneware crock. I don't have a stoneware crock, so this is my version. It's easy and very good!
Provided by MamawCook
Categories Corn
Time P1m14DT2h
Yield 12 pints, 48 serving(s)
Number Of Ingredients 3
Steps:
- 1). Cook your White Hickory King Corn until done.
- 2). In another large pot mix 2 cups of vinegar to 1 gallon of spring water to a rolling boil. This is a step you estimate how much liquid you will need and you can always make another pot to finish up what amount of corn you have.
- 3). Sterilize pint jars and lids per Ball jar directions.
- 4.) Cool the corn until you can handle it, cut it off the cob and fill jars to 1 inch from the top.
- 5). Put 1/2 tsp of canning salt in the jar on top of the corn.
- 6). Fill with boiling liquid leaving 1/2 inch headspace.
- 7). Wipe rim of jars, place on sterilized lid and band, tighten snuggly by hand.
- 8). Place in a cool dark place to work, approximately 6 - 8 weeks.
- 9). When done working, you can take the jars of pickled corn, remove caps, fill with spring water again leaving 1/2 inch headspace, replace lid with clean lid and place in a water bath canner to seal for about 15 minutes.
Nutrition Facts : Calories 67.5, Fat 0.4, SaturatedFat 0.1, Sodium 2364.3, Carbohydrate 13, Fiber 1.5, Sugar 2.3, Protein 1.7
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.
GARLIC CORN ON THE COB
Delicious and fresh summer treat. A favorite for everyone.
Provided by CHRISTIE612
Categories Side Dish Vegetables Corn
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
- Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
- Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.
Nutrition Facts : Calories 234 calories, Carbohydrate 29.2 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 4.1 g, Protein 5.2 g, SaturatedFat 7.6 g, Sodium 104 mg, Sugar 5.3 g
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
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
More about "pickled corn on the cob food"
RECIPE: PICKLED CORN ON THE COB | FIELD & STREAM
From fieldandstream.com
Author David Draper
PICKLED CORN RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Servings 16Calories 24 per servingTotal Time 15 mins
PICKLED CORN - BIG FLAVORS FROM A TINY KITCHEN | SARA'S TINY KITCHEN
From sarastinykitchen.com
PICKLED BEANS AND CORN - THE OLD TIME WAY - BLIND PIG AND THE …
From blindpigandtheacorn.com
FAQ: HOW TO PICKLE CORN ON THE COB? - CORN FARM
From derthickscornmaze.com
PICKLED CORN - FARM BELL RECIPES
From farmbellrecipes.com
PICKLED CORN ON THE COB RECIPE BY DEASIA | IFOOD.TV
From ifood.tv
MAKING PICKLED CORN | BLIND PIG AND THE ACORN
From blindpigandtheacorn.com
EDEN FOODS - EDEN RECIPES CORN ON THE COB WITH PICKLED PLUM
From edenfoods.com
KICKED-UP CORN ON THE COB - COOK THIS AGAIN MOM
From cookthisagainmom.com
HOW TO PICKLE CORN IN A CROCK | EHOW
From ehow.com
HOW TO COOK CORN OFF THE COB | ALLRECIPES
From allrecipes.com
PICKLED CORN - COOKING WITH SERENA
From cookingwithserena.com
WE TRIED 8 METHODS OF COOKING CORN ON THE COB AND FOUND A …
From thekitchn.com
VIEW OLD FASHIONED PICKLED CORN ON THE COB RECIPE PICTURES
From foodpoin.com
PICKLED CORN IN JARS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRINKFOOD - PICKLED CORN ON THE COB
From frinkfood.com
PICKLED CORN ON THE COB RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE: PICKLED CORN ON THE COB - FOOD NEWS
From foodnewsnews.com
HOW TO SUCCESSFULLY PICKLE AN ENTIRE CORN ON THE COB
From about.spud.com
PICKLED CORN ON THE COB RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO BOIL CORN ON THE COB - FOOD NETWORK
From foodnetwork.com
12 CORN RECIPES FOR LEFTOVER CORN ON THE COB (SWEET & SAVORY)
From stayingclosetohome.com
HOW TO COOK CORN ON THE COB FOR A DELICIOUS SIDE DISH
From wideopeneats.com
[HOMEMADE]PICKLED CORN ON THE COB : FOOD
From reddit.com
OFF-THE-CHART CORN ON THE COB | FN DISH - FOOD NETWORK
From foodnetwork.com
THE BEST CORN ON THE COB CREAMED CORN RECIPE - JETT'S KITCHEN
From jettskitchen.com
WHAT TO SERVE WITH CORN ON THE COB - 26 IDEAS! - PIP AND EBBY
From pipandebby.com
PICKLED CORN ON THE COB | RECIPE | PICKLED CORN, PICKLES, QUICK …
From pinterest.ca
HOW TO MAKE THE BEST CORN ON THE COB EVERY TIME - TASTE OF HOME
From tasteofhome.com
PICKLED CORN - DAVE'S GARDEN
From davesgarden.com
PRESERVING CORN - SIMPLYCANNING
From simplycanning.com
THE BEST RECIPES FOR PICKLED CORN ON THE COB AT HOME
From jm.tomahnousfarm.org
PICKLED CORN IS THE PERFECT SUMMERTIME TREAT TO ADD TO TACOS
From wideopeneats.com
PICKLED CORN WITH RED ONIONS AND CILANTRO - A SOUTHERN SOUL
From asouthernsoul.com
HOW TO PICK, STORE, AND COOK CORN ON THE COB | ALLRECIPES
From allrecipes.com
5 DELIGHTFUL RECIPES FOR HOW TO PICKLE CORN - TIPS BULLETIN
From tipsbulletin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love