How to Make Pickled Corn: A Simple and Delicious Preservation Method
There’s nothing quite like the taste of fresh corn in the summer, but what if you could enjoy that flavor all year round? Pickling corn is a fantastic way to preserve its sweetness and crunch, and it’s easier than you might think.
I’ve been using this method for years—steaming the corn, soaking it in a pickling brine, and storing it in jars. Whether you leave the corn on the cob or cut it off, this recipe is a game-changer for preserving summer’s bounty. Let me walk you through the process step by step.
Why Pickled Corn?
Pickled corn is a versatile and delicious way to preserve fresh corn. It’s perfect for adding to salads, salsas, or even enjoying straight from the jar. Here’s why this method is so great:
- Simple Ingredients: All you need is corn, pickling salt, and water.
- Customizable: You can leave the corn on the cob or cut it off, depending on your preference.
- Long-Lasting: Properly stored, pickled corn can last for months in the fridge or pantry.
Pickled Corn Recipe
This recipe is straightforward and requires minimal ingredients. Here’s what you’ll need:
Ingredients:
- 6–8 ears of fresh corn
- ½ cup pickling salt
- ½ gallon water
Equipment:
- Large pot for steaming
- Crock or large container for brining
- Mason jars for storage
Instructions:
- Prepare the Corn:
- Shuck the corn and remove the silk. Rinse the ears under cold water.
- Steam the corn for about 10 minutes until it’s tender but still crisp. Let it cool completely.
- Make the Brine:
- In a large container, dissolve ½ cup of pickling salt in ½ gallon of water. Stir until the salt is fully dissolved.
- Brine the Corn:
- Place the cooled corn in the brine. If you’re using a crock, this is a great time to use it. Make sure the corn is fully submerged in the brine.
- Cover the container and let it sit in a cool place for 10 to 14 days.
- Store the Corn:
- After brining, transfer the corn to clean mason jars. If you prefer, you can cut the corn off the cob before storing it.
- Store the jars in the fridge for up to 6 months. For longer storage, process the jars in a water bath canner for 15 minutes (for pints) or 20 minutes (for quarts).
Tips for Perfect Pickled Corn
- Use Fresh Corn: The fresher the corn, the better the flavor.
- Adjust the Salt: If you prefer a less salty brine, reduce the amount of pickling salt slightly.
- Add Flavors: Feel free to add spices like garlic, dill, or red pepper flakes to the brine for extra flavor.
- Label Your Jars: Always label your jars with the date to keep track of freshness.
Why You’ll Love This Recipe
Pickled corn is a fantastic way to enjoy summer flavors all year long. It’s easy to make, requires minimal ingredients, and is incredibly versatile. If you’re a fan of preserving, you’ll also love my recipes for Pickled Green Beans and Spicy Pickled Carrots. Be sure to check them out for more preserving inspiration!
Final Thoughts
Preserving corn through pickling is a simple and rewarding process. Whether you’re a seasoned preserver or a beginner, this recipe is a great way to make the most of fresh corn.
If you enjoyed this recipe, don’t forget to explore my blog for more preserving tips and recipes. From pickles to jams, there’s something for everyone
