Marinated Corn for Winter
Description
A simple way to stock up for later. The recipe for making pickled corn for winter is quite simple and does not require special skills. This preserve can be used as an appetizer. It is best to choose young ears, as they are more tender. Jars keep for up to a year in a cool place.
Instructions
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Step 1
1. To begin with, select the corn cobs. They should be the same size and not very large. That is why it is better to prefer corn that is still in the milk stage. Clean them thoroughly of leaves and silk.
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Step 2
2. The classic winter marinated corn recipe calls for preliminary preparation of the cobs. Place them in a deep pot and cover with water. Put over heat and bring to a boil.
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Step 3
3. After the water comes to a boil, cook the corn for no more than 3–5 minutes. If the ears are already well ripened and a deep yellow, cook them a little longer so they are not tough.
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Step 4
4. Then remove the corn from the heat and rinse with cold water to stop the cooking process. Hold under running water for about 3 minutes so the corn cools thoroughly.
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Step 5
5. Now it can be spread out on a towel or a paper napkin to remove excess water. You can also sort the cobs by size — large ones can go into 2-liter jars, for example.
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Step 6
6. The jars must be sterilized in advance, as pickled corn for winter storage at home is quite finicky. Carefully place the cobs into the jars.
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Step 7
7. To prepare the marinade, dissolve the salt and sugar in 1 liter of water and bring everything to a boil. Do not boil the marinade for long; about 2–3 minutes is enough. During this time, you can add vinegar, whole black peppercorns, and a bay leaf to each jar. Pour the marinade over the corn and place the jars in a pot for sterilization. This process should take at least one hour. Then cover the jars with lids and turn them upside down. If desired, you can additionally wrap the jars in a warm blanket until they cool.