Pickled Corn on the Cob

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 106 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon salt
• 2 bay leaves
• 1 tablespoon pickling spice
• 1 (3 inch) cinnamon stick
• 3 cups white vinegar
• 6 ears corn - husked, cleaned and quartered

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.