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 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 BABY CORN
I am posting this recipe as a request and have never tried this recipe. It's out of the Bernardin Guide to Home Preserving.
Provided by Diana Adcock
Categories Asian
Time 1h
Yield 6 pints
Number Of Ingredients 9
Steps:
- Prepare 6 pint jars with lids.
- Combine the red pepper, green pepper, hot green pepper and garlic.
- Toss and set aside.
- Prepare liquid by combining vinegar, sugar, water and pickling salt in a large stainless steel or enamel saucepan.
- Bring to a boil-boil for 5 min.
- Add the corn and return to a boil for 2 min.
- Divide the pepper mixture evenly between each jar, pack the corn in snugly and add boiling liquid leaving 1/2 inch head space.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 522.1, Fat 4.1, SaturatedFat 0.5, Sodium 1565.9, Carbohydrate 115.4, Fiber 6.7, Sugar 68.9, Protein 9.4
QUICK PICKLED VEGETABLES
Steps:
- Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.
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 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 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 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
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