Pickled Corn On The Cob Recipes

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.

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.

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.

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.

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.