QUICK-PICKLED CORN
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it straight from the jar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1D
Yield Makes 4 quarts
Number Of Ingredients 7
Steps:
- Bring vinegar, 6 cups water, sugar, salt, and bay leaf to a boil, stirring to make sure sugar dissolves. Stir in chiles, and let cool until warm, about 10 minutes.
- Meanwhile, cut corn crosswise with a heavy chef's knife into pieces about 1 1/2 inches long (you should get 4 or 5 pieces from each ear). Layer corn and onion in a very clean 4-quart glass jar with a clamped top or a lid and screw-top band. Pour warm vinegar mixture over corn and onion to cover completely (discard any leftover liquid). Leaving jar open, refrigerate until liquid is cool, about 1 1/2 hours, then shut jar. Refrigerate corn at least 1 day and up to 2 days. Serve cold.
PICKLED CORN ON THE COB
Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible.
Provided by TRISH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 25.7 g, Fat 0.5 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 588.2 mg, Sugar 18.1 g
PICKLED BABY CORN
I am posting this recipe as a request and have never tried this recipe. It's out of the Bernardin Guide to Home Preserving.
Provided by Diana Adcock
Categories Asian
Time 1h
Yield 6 pints
Number Of Ingredients 9
Steps:
- Prepare 6 pint jars with lids.
- Combine the red pepper, green pepper, hot green pepper and garlic.
- Toss and set aside.
- Prepare liquid by combining vinegar, sugar, water and pickling salt in a large stainless steel or enamel saucepan.
- Bring to a boil-boil for 5 min.
- Add the corn and return to a boil for 2 min.
- Divide the pepper mixture evenly between each jar, pack the corn in snugly and add boiling liquid leaving 1/2 inch head space.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 522.1, Fat 4.1, SaturatedFat 0.5, Sodium 1565.9, Carbohydrate 115.4, Fiber 6.7, Sugar 68.9, Protein 9.4
PICKLED CORN
Provided by Taste of Home
Time 15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
PICKLED CORN RECIPE BY TASTY
Preserve the last days of summer by pickling fresh, juicy corn kernels straight off the cob. Add these sweet, punchy kernels to watermelon salad for a tangy twist, or to tacos in place of pickled red onions. Pro tip: save the cobs for making corn stock!
Provided by Amanda Berrill
Time 2h
Yield 3 cups
Number Of Ingredients 10
Steps:
- Add the corn kernels, garlic, shallot, and serrano to a large, heat-proof jar (use multiple jars, if needed).
- In a small pot, combine the white and apple cider vinegars, sugar, coriander seeds, peppercorns, and salt and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt.
- Strain the hot pickling liquid into the jar with the corn, discarding the whole spices. Let cool to room temperature before securing the lid. The pickled corn will keep in the refrigerator for up to 4 weeks.
- Enjoy!
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- Bring the vinegar and sugar to a boil over high heat; reduce heat and simmer for a couple of minutes.
- Meanwhile, add 1 teaspoon pickling spice and 1 garlic clove to 3 500 ml sterilized jars and pack in the corn cobs.
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