Easy Pickled Corn on the Cob Recipe

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

1. Begin by rinsing the corn and placing it in a large bowl. Add salt and enough water to completely cover the corn. Refrigerate the bowl. Sterilize two 1-quart jars in simmering water for 5 minutes to ensure they are ready for preserving.
2. In a large stock pot, combine vinegar, sugar, and pickling spice. Add bay leaves and a cinnamon stick for added flavor. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is fully dissolved.
3. Drain the corn and rinse it thoroughly under cold water. Gently add the corn to the boiling pickling mixture. Reduce the heat to low, and simmer for 10 minutes. Using a slotted spoon, carefully remove the corn and fill the sterile jars. Remove the cinnamon stick and bay leaves from the liquid and discard them. Fill the jars with the vinegar mixture, leaving ½ inch of space at the top. Wipe the rims of the jars with a moist paper towel to ensure they are clean. Seal the jars tightly with lids and screw rings.
4. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the jars into the boiling water, ensuring they are 2 inches apart, using a jar holder. Add more boiling water, if needed, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. Remember to refrigerate the jars after opening.

Nutrition

• Calories: 106 kcal
• Fat Content: 1 g
• Fiber Content: 1 g
• Sugar Content: 18 g
• Sodium Content: 588 mg
• Protein Content: 2 g
• Carbohydrate Content: 26 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g