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Pickled Corn on the Cob
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Preserve summer's bounty with pickled corn on the cob! A delicious way to enjoy the flavors of summer all year round.
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
Instructions:
  • Wash corn and place in a large bowl with salt and sufficient water to cover. Chill until ready to use. Sterilize two 1-quart jars in simmering water for 5 minutes.
  • Combine vinegar, sugar, pickling spice, bay leaves, and cinnamon stick in a large stock pot. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
  • After draining and rinsing the corn under cold water, add it to the pot with the pickling mixture and bring to a boil. Simmer on low heat for 10 minutes. Use a slotted spoon to transfer the corn to sterile jars. Remove and discard the cinnamon stick and bay leaves from the liquid. Fill the jars with the corn, ensuring it's covered by the vinegar mixture to within 1/2 inch of the top. Wipe the jar rims clean with a cloth, then seal with lids and rings.
  • Process the jars in a hot water bath according to your local extension's recommendation, typically around 10 minutes in water at 180°F (82°C). Remember to refrigerate after opening.

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