Pickled Corn Rounds With Coriander Recipes

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PICKLED CORN RECIPE BY TASTY



Pickled Corn Recipe by Tasty image

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

4 ears corn, shucked, kernels cut off (3-4 cups)
2 cloves garlic, halved
1 shallot, thinly sliced
1 serrano pepper, halved lengthwise and seeded
1 cup distilled white vinegar
½ cup apple cider vinegar
¼ cup granulated sugar
1 tablespoon coriander seeds, lightly toasted if desired
1 tablespoon whole black peppercorn, lightly toasted if desired
1 tablespoon kosher salt

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!

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



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

Provided by Taste of Home

Time 15m

Yield 16 servings

Number Of Ingredients 8

4 medium ears sweet corn, husked
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 pinch crushed red pepper flakes

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 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

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