Pickled Corn In The Jar Recipes

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PICKLED CORN ON THE COB



Pickled Corn on the Cob image

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

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

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



Quick-Pickled Corn image

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

4 1/2 cups cider vinegar
3/4 cup sugar
1/4 cup coarse salt
1 dried bay leaf
7 red Thai chiles, 3 of them split open
8 large ears corn, shucked
1 large red onion, thinly sliced

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 IN THE JAR



Pickled Corn in the Jar image

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

1 gallon corn
salt (uniodized)
warm water

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.

PICKLED CORN



Pickled Corn image

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

6 dozen ears of corn
1 -2 cup canning salt
1 -2 gallon water

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



Pickled Corn image

Quick pickled sweet summer corn is made with six ingredientsand is about to become your new favorite condiment.

Provided by sara

Categories     Appetizer     Snack

Number Of Ingredients 7

1 1/2 cups of fresh corn (cut off the cob. (3 medium ears of corn))
1 jalapeno pepper (halved)
1 bay leaf
1/2 cup water
3/4 cup white vinegar
1/2 cup sugar
1 tablespoon salt

Steps:

  • Using a knife, cut the kernels off of three ears of corn.
  • Place the corn into a 16 ounce jar that has a lid and top with the jalapeno and bay leaf.
  • In a small saucepan, add the water, vinegar, sugar and salt and bring to a boil.
  • Let boil for 1 minute.
  • Pour the liquid over the corn, just to cover it.
  • Carefully place the lid on the jar, and let it sit at room temperature for at least an hour to cool.
  • Once cool, place the jar in the fridge and let it sit at least 8 hours before eating.

PICKLED CORN IS A SUMMERTIME TREAT



Pickled Corn is a Summertime Treat image

Pickles one of the greatest inventions of mankind. These canned delicacies come in many forms, and pickled corn is the most underrated and yummy!

Provided by Lydia Greene

Categories     Snacks

Time 8h15m

Number Of Ingredients 7

1 1/2 cups fresh corn, about 2 ears of corn worth
1 jalapeño pepper, halved lengthwise
1 fresh bay leaf
3/4 cup white vinegar
1/2 cup water
1/3 cup granulated sugar
1 tablespoon kosher salt

Steps:

  • Place the corn kernels, jalapeño and bay leaf into a 16-ounce jar.
  • Using a small pot, combine the vinegar, water, sugar and kosher salt. Place on the stove on high heat and bring mixture to a boil. Once mixture is boiling, remove from the heat and pour into the jar. Any extra pickling liquid can be discarded.
  • Place the lid on top of the jar and allow it to cool off until room temperature. Once the jar is cool, place it into a cool place like the fridge and leave to chill overnight.

PICKLED CORN WITH RED ONIONS AND CILANTRO



Pickled Corn with Red Onions and Cilantro image

Fresh corn, sweet red onions, spicy jalapeños, and cilantro, all put together in a hot vinegar brine make a great topping for grilled meats, burgers, tacos, and salads.  Pickled Sweet Corn is a surprising, tangy, crunchy addition to any dish!

Provided by Donya Mullins

Categories     Extras     Salad

Time 10m

Number Of Ingredients 10

1 teaspoon red chili flakes
1 seeded thinly sliced jalapeño
1/4 thinly sliced medium red onion
2 cups fresh raw corn kernels ((from about 2 ears))
1/4 cup fresh cilantro leaves with tender stems
1/4 cup fresh lime juice
1/4 teaspoon coarsely ground black pepper
1/2 cup white wine vinegar or apple cider vinegar
2 teaspoons kosher salt
1 teaspoon sugar

Steps:

  • Mix first 7 ingredients in a bowl.
  • Place ingredients in a quart size jar.
  • In a small pot bring vinegar, salt, sugar and 3/4 cup water to a boil.
  • Pour over corn. (Add water to cover, if needed.)
  • Seal jar. Let cool; chill. Will keep up to 1 month.

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