Pickled Corn Food

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PICKLED CORN



Pickled Corn image

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

4 1/2 lbs fresh corn (in husks)
1 teaspoon kosher salt
1 teaspoon white vinegar
1 teaspoon white sugar
warm water

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



Pickled Corn image

Provided by Alison Roman

Categories     Vegetarian     Corn     Hot Pepper     Summer     Vegan     Jalapeño     Bon Appétit

Number Of Ingredients 10

2 small dried chiles
1 seeded thinly sliced jalapeño
1/4 thinly sliced medium red onion
2 cups 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:

  • Combine 2 small dried chiles, 1 seeded thinly sliced jalapeño, 1/4 thinly sliced medium red onion, 2 cups corn kernels (from about 2 ears), 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh lime juice, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar. Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon 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 unopened.

PICKLED CORN



Pickled Corn image

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

20 ears of white hickory king corn on the cob
1 gallon of heinz white vinegar
1 cup canning salt

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

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