Young Corn Pickled for Winter
Description
Homemade preserves keep for a long time. This is a fairly simple recipe for pickled young corn for winter. This preserve does not keep for the entire season; however, in the refrigerator it retains its flavor very well. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. This is, you could say, a classic recipe for pickled young corn for the winter, but with several interesting additions. If you like, you can replace the coriander with cloves, for example.
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Step 2
2. The corn must be stripped of its “husk” of leaves and silk. Then it should be thoroughly rinsed under running water. If the cobs are not very young and are quite large, they should be cut so they fit better in the jar.
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Step 3
3. To make the marinade, put salt and sugar in a saucepan. Add water and bring to a boil. Then add vinegar, allspice, coriander, and bay leaf. Simmer the marinade for about 3–4 minutes and remove from the heat. Carefully remove the bay leaf, as it is only needed for aroma.
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Step 4
4. A very important nuance is the choice of container. It is best to use a fairly tall jar with a tightly sealing lid. Carefully pack the corn into the jar and pour hot marinade over it.
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Step 5
5. Now tightly cover the jar with a lid and leave until completely cooled. For the corn to steep properly, it will take about a week. This recipe for preparing pickled young corn for winter can also be used for canning with a longer shelf life. In that case, the jars need to be sterilized for about 1–1.5 hours, and then sealed.