Pickled Corn Rounds With Coriander Recipes

PICKLED CORN ROUNDS WITH CORIANDER

Steps:

• Cook garlic, bell pepper, and onion in oil, covered, in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until slightly softened but not browned, about 10 minutes. Reserve vegetables.
• While vegetables are cooking, bring remaining ingredients except corn to a boil in a 4- to 6-quart nonreactive pot, stirring occasionally. Add corn and return to a boil, then simmer, uncovered, 5 minutes. Add reserved vegetables and bring to a simmer. Remove from heat and cool.
• Transfer mixture to wide-mouthed glass jars and chill, covered, at least 2 hours and up to 2 weeks

PICKLED CORN ON THE COB

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.

SMOKY PICKLED CORN

Steps:

• In a large skillet, heat oil over medium-high heat until hot but not smoking. Add garlic, bell peppers, onions, and tomatillos; reduce heat, and cook, stirring occasionally, until vegetables are slightly softened and peppers have brightened in color, about 5 minutes. Be careful not to overcook or brown; they should be crisp yet tender. Remove from heat, and set aside.
• In a nonreactive pot, combine all the remaining ingredients except corn, and bring to a boil over high heat.
• Add corn; there should be just enough liquid to cover them. Return to a boil, reduce heat to low, and simmer for 5 minutes. Add reserved vegetables, and return to a simmer. Turn off heat, and allow to cool to room temperature, uncovered.
• Cover, and refrigerate. Will last for 2 weeks, covered and refrigerated. Serve chilled.

PICKLED CORN RECIPE BY TASTY

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!

PICKLED CORN

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.