How To Pickle Corn On The Cob

Preserving Summer’s Sweetness: How to Pickle Corn on the Cob

As summer comes to an end, it’s time to savor the flavors of the season before they disappear. One delicious way to preserve the sweetness of summer corn is by pickling it. Pickled corn on the cob makes for a delightful addition to salads, charcuterie boards, or as a tangy snack on its own. With a few simple ingredients and some patience, you can enjoy the taste of summer all year round. Here’s how to pickle corn on the cob in just a few easy steps.

Ingredients:

• 6-8 ears of fresh corn
• 4 cups water
• 4 cups white vinegar
• 1/2 cup granulated sugar
• 1/2 cup pickling salt
• 2 cloves of garlic, peeled
• 2 tablespoons whole black peppercorns
• 4-6 sprigs of fresh dill

Instructions:

1. Start by shucking the corn and removing the silk. Cut each ear of corn into smaller pieces, about 2-3 inches long.
2. In a large pot, combine the water, vinegar, sugar, and pickling salt. Bring the mixture to a boil, stirring until the sugar and salt are fully dissolved.
3. Place a garlic clove, a few peppercorns, and a sprig of dill into each sterilized mason jar.
4. Pack the corn pieces tightly into the jars, leaving about 1 inch of headspace at the top.
5. Pour the hot brine over the corn, ensuring that the corn is completely submerged and leaving 1/2 inch of headspace at the top of the jar.
6. Use a clean towel to wipe the rims of the jars, then place the lids on top and screw on the bands until they are fingertip tight.
7. Process the jars in a boiling water bath for 15 minutes.
8. After processing, carefully remove the jars from the water and place them on a towel to cool. As the jars cool, you should hear the satisfying "pop" of the lids sealing.
9. Allow the pickled corn to sit for at least 2 weeks before enjoying, allowing the flavors to fully develop.

Once the pickled corn is ready, you can enjoy it in a variety of ways. Add it to salads for a burst of tangy sweetness, serve it alongside grilled meats for a pop of flavor, or simply enjoy it straight from the jar as a tasty snack. The pickled corn will keep for up to a year when stored in a cool, dark place, but we doubt it will last that long once you taste it!

So, before summer slips away, capture its essence by pickling some fresh corn on the cob. With just a little effort, you can enjoy the taste of summer all year long.