Pickled Corn on the Cob You Have To Try

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Pickled Corn on the Cob

"Sections of corn are pickled on the cob. A remarkable recipe for preserving fresh corn from the summer season to experience later in the yr. Be positive to use the hottest corn possible."

Ingredients :

6 ears corn - husked, cleaned and quartered
1 tablespoon salt
three cups white vinegar
1 cup white sugar
1 tablespoon pickling spice
2 bay leaves
1 (three inch) cinnamon stick

Instructions :

Prep : 15M	Cook : 12M	Ready in : 30M

Rinse the corn, and area in a massive bowl with the salt and enough water to cowl. Refrigerate till wished. Sterilize two 1quart jars in simmering water for 5 mins.
In a large inventory pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil over medium warmth, stirring from time to time to make certain 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 warmness to low, and simmer for 10 mins. 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 inside half of inch of the pinnacle. The corn ought to be absolutely protected. Wipe the edges of the jars with a clean fabric. Seal with lids and jewelry.
Process the jars in a hot water bath for the time endorsed through your local extension in your region. Most regions require about 10 mins in a water bath of 180 ranges F (82 degrees C). Refrigerate after opening.

Notes :

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