Homemade Pickled Corn
Description
Perfect for winter pantry stocks. This home pickled corn recipe is sized for one 3-liter jar. If the cobs are small, you can pack them into smaller jars. 1. First, husk the corn and wash it thoroughly. 2. If you like, cut each cob into 2–3 pieces so they fit more compactly in the jar. 3. Wash the jars thoroughly and sterilize them. 4. Pre-cover the corn with hot water and bring it to a boil. If the cobs are milky (very young), you can skip blanching. 5. Pack the corn into the jars, leaving a little headspace at the top. 6. Add salt and sugar to the same jars. Add vinegar and aspirin. You can make a marinade if you prefer, but this method saves time. 7. Pour boiling water into the jar and put the lid on. 8. Sterilize the preserve for about 1.5 hours, then seal the jars. That’s the whole simple home pickled corn recipe. If you like, you can also use it for marinating kernels stripped from the cob. Kernels are best sealed in small jars.