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Pickled Corn on the Cob recipe |
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2 servings
Ingredients:
6 ears corn - husked, cleaned and quartered1 tablespoon salt3 cups white vinegar1 cup white sugar1 tablespoon pickling spice2 bay leaves1 (3 inch) cinnamon stick
Instructions:
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.
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