Recipe: Pickled Corn (canning recipe)

Many of the old recipes are not considered safe due to risk of botulism. The older pickled recipes were based on vinegar that was high acidity, up to 40 percent, unlike our 5 % acidity. Even some of the less expensive vinegars now say 4% and not safe to use in canning. Well, I did find this one recipe. It should be fine if you use 5 % acidity vinegar.

PICKLED CORN

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

Rinse the corn, and place in a large bowl with the salt and enough water to cover. Refrigerate until needed. Sterilize two 1quart jars in simmering water for 5 minutes.

In a large stock pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally to be sure the sugar has dissolved.

Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove the cinnamon stick and bay leaves from the liquid, and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. The corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.

Process the jars 15 minutes in a boiling water bath . Refrigerate after opening.