How to pickle corn for the winter at home: choose the cobs correctly and cook according to the best recipes

Even after heat treatment, corn retains almost all the beneficial substances in its composition. This is a variety of vitamins, minerals and essential oils. Because of this unique property, it is actively preserved all over the world so that keep all the benefits for a longer period. And thanks to its low calorie content of 120 kcal per 100 g, the cereal is also considered a dietary product.

Let's look at how to pickle corn for the winter using simple and proven recipes as an example.

How to choose corn for canning

For harvesting for the winter, it is better to choose young or medium-ripe sugar cobs. varieties. To determine the degree of ripeness of the grains, you need to run your fingernail over them. If milk comes out but there is no pulp left on the nail, it means corn ready to eat.

If, in addition to the milk, a little pulp is separated, then it is ideal for preservation. The absence of white juice indicates that the corn is overripe, which means it has partially lost its beneficial properties and taste.

Advice. When choosing corn on the cob at the store, you should pay attention to the leaves and stigmas (the hairs at the base). They shouldn't be wilted. The color of the leaves should be light green, and the hairs should be milky green.

How to pickle corn for the winter

Before proceeding directly to the recipes, it is necessary to do a number of preparatory procedures. The jars in which you plan to store canned food and the lids must be thoroughly washed and sterilized using any of the following options:

• in the oven;
• steamed;
• in boiling water;
• in the microwave.

Advice. For the pre-sterilization stage, it is better to stock up on special tongs so as not to get burned.

Corn also requires preparation. We clean the cobs from leaves and fibers, and then use a sharp knife to cut off the grains as close to the cob as possible.

If the grains are young, you can not cut off the grains, but cut the cob itself into several pieces across. Some recipes use whole small cobs.

Marinated corn with bell pepper

The preparation will look more beautiful if, instead of one red sweet pepper, you take half a yellow and a green one. You will need one liter jar.

Ingredients

• 2 corn cobs;
• 1 red bell pepper;
• 2 chili peppers;
• 1 glass of vinegar;
• 160 g sugar;
• 2 tbsp. l. mustard seeds;
• 2 bay leaves;
• 2 tsp. salt.

Preparation:

1. Boil the cobs in boiling water for 5 minutes.
2. Remove and cut into several pieces.
3. Boil the bell peppers in the same water for 2 minutes.
4. Place vegetables and chili peppers in a jar.
5. In a saucepan, combine vinegar, sugar, mustard seeds, salt and bay leaf.
6. Bring the mixture to a boil and cook for 2-3 minutes until the salt and sugar are completely dissolved.
7. Pour marinade over vegetables.
8. Roll up.

Recipe for canned corn kernels with citric acid

This recipe is suitable for those who for some reason do not drink vinegar, including children.

Ingredients:

• 4 ears of corn;
• 2 tsp. salt;
• 1 tbsp. l. Sahara;
• 1 pinch of citric acid.

Preparation:

1. Place the corn in boiling water and cook for 5 minutes after boiling again.
2. Do not drain the cooking water.
3. Cut off the grains and rinse thoroughly.
4. Place them tightly in the prepared container.
5. Pour boiling water over and leave for 10 minutes.
6. Add sugar, salt and citric acid to the corn broth.
7. Bring the solution to a boil and cook until the crystals are completely dissolved.
8. Replace the water in the jar with marinade.
9. Roll up.

Preparation without sterilization

Cooking this recipe is characterized by a minimal set of ingredients and simplicity. The triple filling method is used.

Ingredients:

• 20 medium cobs;
• 1 liter of water;
• 30 g sugar;
• 15 g salt;
• 2 tbsp. l. table vinegar.

Preparation:

1. Place the cobs in boiling water and cook for 5 minutes.
2. Separate the kernels from the cobs.
3. Place them tightly in clean jars.
4. Pour boiling water over and leave for 15 minutes.
5. Pour water into a saucepan and bring to a boil.
6. Fill the jars with it again, only this time for 10 minutes.
7. At this time, prepare the marinade. To do this, mix water, salt and sugar in a saucepan.
8. Bring the solution to a boil.
9. Pour in vinegar, stir and remove from heat.
10. Replace the water in the jars with the prepared marinade.
11. Roll up.

Recipe with vinegar

If you wish, you can put one Aspirin tablet in the jar. It will increase the shelf life of the product.

Ingredients:

• 10 cobs;
• vinegar;
• 1 tbsp. l. salt;
• 5 tbsp. l. Sahara.

Preparation:

1. Place corn cobs in a large saucepan. Add 4 tbsp. l. sugar and add water.
2. Cook for 25 minutes from the moment of boiling.
3. After cooking, immediately place in cold water.
4. After a few minutes, cut off the grains and fill the prepared jars with them.
5. Distribute the salt and remaining sugar evenly among the jars.
6. Place the jars in a pan of boiling water to sterilize.
7. Cook over medium heat for 45-50 minutes.
8. At the end of sterilization, pour in vinegar - 1 tablespoon per half-liter jar.
9. Cook for another 2 minutes and remove from heat.
10. Before rolling, add Aspirin.

Canning Corn on the Cob

This recipe differs not only in appearance, but also in the method of canning. No vinegar or citric acid is used here. Only water, salt and sugar.

Ingredients:

• 8 young ears;
• 1 liter of water;
• 1 tbsp. l. salt;
• sugar to taste.

Preparation:

1. Peel the cobs and place in a pan of boiling water.
2. Cook for 15 minutes.
3. After cooking, add cold water.
4. In a separate saucepan, combine water, salt and sugar.
5. Bring to a boil and cook until the crystals are completely dissolved.
6. Cool the solution and corn.
7. Place the cobs vertically in the jar.
8. Pour in brine.
9. Sterilize the jar for 2 hours in boiling water.
10. Roll up and cool.

Recipe with vegetables

This vegetable platter works great as a cold appetizer or as an addition to a hot stew with meat or fish.

Ingredients:

• 5 corn cobs;
• 1 zucchini;
• 1 large carrot;
• 1 sweet pepper;
• 25 ml vinegar;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara.

Preparation:

1. Boil the corn for 15 minutes.
2. At this time, wash the remaining vegetables and remove the skin and, if necessary, seeds.
3. Cut the zucchini, peppers and carrots into cubes.
4. Trim the kernels from boiled corn and rinse.
5. Mix all vegetables in a bowl.
6. Place assorted items into jars.
7. Pour boiling water over and leave for 5 minutes.
8. Drain the water into the pan.
9. Add sugar and salt to it. Cook until they are completely dissolved.
10. Finally add vinegar.
11. Pour marinade over vegetables.
12. Sterilize jars for 15-20 minutes in boiling water.
13. Roll up.

Canned corn in a slow cooker

This recipe will be useful for those who do not have a regular stove at all, since the containers will also be sterilized using a multicooker.

Ingredients:

• 4 ears of corn;
• 1 pinch of citric acid;
• 1 tbsp. l. Sahara;
• 2 tsp. salt.

Preparation:

1. Place clean cobs in the multicooker bowl.
2. To fill with water.
3. Set the “cooking” program. Cook for 20 minutes.
4. After the end of the program, place the cobs under cold water.
5. Do not throw away the corn broth.
6. Using the “steam” mode, sterilize the washed jars for 5 minutes, holding them with tongs over a container of water.
7. Separate the grains from the cooled cobs and rinse thoroughly.
8. Place the grains in jars.
9. Pour boiling water over and leave for 10 minutes.
10. Drain the water.
11. Repeat the procedure.
12. Add salt, sugar and citric acid to the corn water.
13. Cook on the “cooking” program for 5 minutes.
14. Pour marinade into jars of corn.
15. Roll up.

With added spices

For lovers of spices and light heat in winter preparations.

Ingredients:

• 8 cobs;
• 1 liter of water;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 6 black peppercorns;
• 2 bay leaves;
• 12 tbsp. l. vinegar.

Preparation:

1. Boil the corn for 15 minutes.
2. Place in a jar.
3. Mix all other ingredients except vinegar in a saucepan.
4. Bring to a boil and cook for 5 minutes.
5. Pour in vinegar, bring to a boil and immediately remove from heat.
6. Pour marinade over corn.
7. Sterilize the jar of cobs for 1 hour.

Sweet and sour corn beans

You will get an interesting taste if you strictly follow the given proportions. The same amount of sugar and salt is taken. The presence of vinegar in the preparation is mandatory.

Ingredients:

• 1 kg of corn grains;
• 1 liter of water;
• 50 g salt;
• 50 g sugar;
• 2 tbsp. l. vinegar.

Preparation:

1. Pour the grains into boiling water and cook for 8 minutes.
2. At this time, prepare the brine. To do this, mix water, salt and sugar in a separate saucepan. Bring to a boil and cook for 5 minutes. Finally add vinegar.
3. Place the corn in a jar.
4. Pour in brine.
5. Sterilize in boiling water for 1 hour.
6. Roll up.

Store-bought canned corn

The recipe is for a half-liter jar.

Ingredients:

• 380 g corn kernels;
• 1 tbsp. l. vinegar;
• 2 tsp. Sahara;
• 1 tsp. salt.

Preparation:

1. Pour the grains into boiling water and cook for 15-20 minutes over medium heat.
2. Drain the water and cool the grains.
3. Place corn in a jar. Sprinkle salt, sugar and vinegar on top.
4. Pour boiling water up to the neck.
5. Place the jar in a pan of water. Bring to a boil and cook for 1 hour over low heat.
6. After this, roll up the jar.

Tips and tricks

If you do not yet have practice in harvesting corn, use the advice of experienced housewives.

Small tricks will simplify the cooking process and make marinades more tasty:

1. To make the grains easier to separate from the cob, a sharp temperature difference is created: first, the corn is dipped in hot water, then immediately doused with cold water.
2. This process is greatly facilitated by a special device - a corn sheller. If you often work with corn, be sure to buy this useful device.
3. When corn cooks, it foams. As it forms, it should be removed.
4. Do not add salt while cooking the cereal. It will make the grains tough.
5. Vinegar exhibits its properties better in preserving the freshness of the product if it is not boiled, but added at the end of preparing the marinade.
6. The most suitable is 9% vinegar.
7. When sterilizing already filled jars, it is advisable to place a cotton towel or wooden circle on the bottom of the pan. This will prevent the bottom from chipping.
8. Use coarse salt, this will reduce the risk of jars exploding.
9. After rolling, it is advisable to turn the jars upside down and cover them with a blanket or fur coat until they cool completely.Only then put it away for storage.
10. Keep the preparations in the cellar or refrigerator. This way they will last up to two years.
11. When stored in a residential area, the shelf life is reduced to 6 months.
12. The marinating process will end 1-2 weeks after seaming. Until this time, opening jars and eating corn is not recommended.

Read also:

Tasty and sweet variety of corn "Bonduelle".

Eating corn for gout.

Conclusion

Preparing delicious canned corn at home is no more difficult than preparing other common vegetables. Here it is important to choose the right cobs so that the grains are not overripe. Otherwise, you may end up with a tasteless and tough snack. If desired, favorite spices or vegetables are added to any recipe.