Pickled Corn on the Cob

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

📊 Nutrition Facts

Per serving (12 servings total)