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Pickled Baby Cobcorn's picture
  Ears of corn 3 Quart (Tiny, 3 Inches Long)
  Sugar 3⁄4 Cup (12 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  White wine vinegar 1 1⁄2 Cup (24 tbs)
  Pickling salt 1 Teaspoon
  Whole mixed pickling salt 2 Tablespoon, tied in a bag

Trim the cobs well and remove husks.
Plunge into rapidly boiling water and boil 4 or 5 minutes.
Drain and arrange in hot sterilized pint jars.
Boil remaining ingredients together for 5 minutes and remove spice bag.
Pour this syrup over the cobs filling the jars to overflowing.
Seal and store in a cool dark place.
If needed, make up a little more of the syrup mixture.
Leftover syrup keeps well in the refrigerator and can be used for other pickling purposes.
ALTERNATIVE METHOD: Boil 1/2 ounce of alum in 2 quarts of water and pour over the freshly husked cobs.
Let stand 1 1/2 hours.
Drain and plunge into ice water.
Prepare twice the recipe for the syrup as above.
After boiling 5 minutes, add a pint of cobs at a time and cook 5 minutes.
Lift out the cobs with a slotted spoon and pack in a sterilized jar.
Continue boiling small batches of the cobs in the syrup for 5 minutes at a time.
When all have been cooked and fitted into jars, pour the remaining hot syrup into the jars to fill.
Seal and store in a cool place.

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