Pickled Corn on the Cob
Description
This pickled corn on the cob recipe features vinegar, pickling spice, and a cinnamon stick for loads of flavor to help preserve fresh summer corn.
Ingredients
•
6 ears corn - husked, cleaned and quartered
•
1 tablespoon salt
•
3 cups white vinegar
•
1 cup white sugar
•
1 tablespoon pickling spice
•
2 bay leaves
•
1 (3 inch) cinnamon stick
Directions
1
Rinse corn and place in a large bowl with salt and enough water to cover. Refrigerate. Sterilize two 1-quart jars in simmering water for 5 minutes.
2
Stir vinegar, sugar, and pickling spice together in a large stock pot: add bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
3
Drain and rinse corn under cold water. Add to boiling pickling mixture. Reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove cinnamon stick and bay leaves from the liquid and discard. Fill the jars of corn with the vinegar mixture to within ½ inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Refrigerate after opening.