Pickled Corn Recipe: A Flavorful Homemade Delight
Discover the Art of Pickling with This Simple Pickled Corn Recipe
Introduction:
If you’re looking to preserve the vibrant taste of fresh corn and enjoy it beyond the harvest season, this Pickled Corn Recipe is the perfect solution. The combination of sweet and tangy flavors in the brine elevates corn into a unique, zesty snack that pairs well with a variety of dishes. Whether you’re a seasoned pickler or new to the art, this recipe is simple and rewarding. Without further ado, let’s dive into how to make this delightful pickled treat!
Ingredients List:
| Ingredient | Amount |
|---|---|
| Fresh Corn on the Cob | 4-6 ears |
| White Vinegar | 2 cups |
| Water | 1 cup |
| Canning Salt | 2 tablespoons |
| Sugar | 1 tablespoon |
| Mustard Seeds | 1 tablespoon |
| Peppercorns | 1 tablespoon |
| Garlic Cloves | 4-5 whole |
| Fresh Dill | 1 bunch |
| Red Pepper Flakes | 1 teaspoon (optional) |
Step-by-Step Instructions:
Prepare the Corn:
- Husk the corn and remove any silk. Cut the corn into halves or thirds, depending on the size of your jars.
Sterilize the Jars:
- Sterilize your mason jars by washing them with hot, soapy water and boiling them in water for 10 minutes. This prevents contamination and ensures the pickles are preserved safely.
Make the Brine:
- In a saucepan, combine vinegar, water, canning salt, and sugar. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Once dissolved, remove from heat.
Pack the Jars:
- Layer the corn, garlic cloves, mustard seeds, peppercorns, dill, and red pepper flakes into the sterilized jars. Pack the corn tightly but carefully to ensure even brining.
Pour the Brine:
- Pour the hot brine over the corn in the jars, leaving about 1 inch of space at the top. Ensure the corn is fully submerged in the brine.
Seal the Jars:
- Wipe the rims of the jars with a clean cloth to remove any brine residue. Place the lids on the jars and screw on the rings until they’re snug but not too tight.
Process the Jars:
- Process the jars in a boiling water bath for 10-15 minutes, ensuring they are completely submerged. After the processing time, remove the jars and let them cool completely.
Tips and Variations:
- Types of Corn: Fresh, sweet corn is ideal for this recipe. You can use either yellow or white corn depending on your preference.
- Flavor Variations: For a spicier version, increase the amount of red pepper flakes or add a couple of slices of fresh jalapeños to each jar.
- Storage: Once processed, store the pickled corn in a cool, dark place for up to 6 months. After opening, keep the jars in the refrigerator for up to 3-4 weeks.
Serving Size:
| Serving Size | 1/4 cup (approx.) |
|---|---|
| Servings per Recipe | 6-8 servings (depending on jar size) |
Nutrition Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 50 kcal |
| Protein | 1 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugars | 9 g |
| Sodium | 500 mg |
| Potassium | 120 mg |
| Calcium | 25 mg |
| Iron | 0.5 mg |
Ready to try your hand at pickling? Let us know how your pickled corn turns out, and feel free to share your variations in the comments below! If you’re a fan of preserving foods, check out our Pickling Recipes: 30 Best Unique and Flavorful Preserves for more great pickling ideas and tips!
