How to properly prepare pickled corn on the cob for the winter: the best recipes

Corn began to be cultivated on the territory of modern Mexico about 10 thousand years ago. Gradually, this cereal spread throughout the two Americas. Christopher Columbus brought corn to Europe. Now it is one of the most common cereals in the world. Oil and flour are made from corn, porridge is cooked, and flat cakes are baked. Corn grains are fried, boiled, canned. Young cobs can be preserved whole or sliced, alone or in combination with vegetables and herbs.

In this article we will tell you how to make delicious preparations from corn yourself.

How to choose corn for canning

In cooking, including for preservation, they use sweet corn is the only cultivated representative of the Corn genus of the Cereals family.

Medium-ripened milk cobs up to 12 cm long are suitable for preservation.. If juice appears when you press the grain, the corn can be used for canning.

How to pickle corn at home

There are basic and complicated national recipes for canning corn for the winter.

Basic recipe No. 1

Let's start with a simple, basic recipe for which you will need a few ingredients:

• cobs - 1 kg;
• sugar - 6 tbsp. l.;
• salt - 2 tbsp. l.;
• water.

The cooking algorithm is as follows:

1. The cobs, cleared of leaves, hairs, worm spots and thoroughly washed, are poured with boiling water and boiled for 20 minutes.
2. Turn off the heat, let it stand covered for another 10 minutes and drain in a colander.
3. Next, the cobs are poured with clean water and cooked for one hour until the grain is soft.
4. The cobs are placed vertically in clean, dry liter jars.
5. One and a half liters of broth is mixed with salt and sugar, boiled and poured over the cobs to the top.
6. The jars are placed in a saucepan with water on a napkin and sterilized for 15 minutes from the moment of boiling, after which they roll up the lids, place them upside down, wrap them in a blanket and cool at room temperature. Store in a cool place.

Important! Jars of hot marinade are sterilized in a pan of hot water to prevent the glass from bursting due to temperature changes.

Basic recipe No. 2

There is another basic canning method - with vinegar, black pepper and bay leaf. This recipe uses 250-500 ml jars.

Ingredients for one 500 ml jar:

• cobs 15 cm long - 500 g;
• vinegar 9% - 2 tbsp. l.;
• bay leaf - 1 pc.;
• black peppercorns - 2-3 peas;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• water - 500 ml.

Cleaned of leaves and threads, thoroughly washed corn is poured with water, brought to a boil and cooked for five minutes. The cobs are placed in a colander, washed with cold water, dried on a towel and sorted by size.

Then Place vertically in sterilized jars, add pepper and bay leaf, pour marinade boiled for two minutes from a liter of water, salt and sugar to the top. Add vinegar and place the jars in a pan of hot water (on a napkin) and sterilize for 60 minutes from the moment of boiling. Then they roll up the lids, place them upside down, wrap them in a blanket and cool at room temperature. Store in a cool place.

Other ways to harvest corn for the winter:

How to Freeze Corn on the Cob

How to Can Corn

Young cobs with sweet peppers

Sugar emphasizes the sweet taste of the main ingredients, and herbs add a spicy aroma to the dish.

Ingredients for one 500 ml jar:

• cobs - 5 pcs.;
• red bell pepper - 1 pc.;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.; parsley with dill - 1 bunch;
• vinegar - 2 tbsp. l.;
• water - 500 ml.

Cooking instructions:

1. Cleaned of hairs and worm spots, thoroughly washed cobs are poured with boiling water and boiled for 20 minutes.
2. Transfer to sterilized jars, add salt and sugar to the water and bring to a boil.
3. The pepper is cut into cubes, the greens are finely chopped and added to the jars.
4. Vegetables and corn are poured to the top with boiling marinade, vinegar is added.
5. The jars are placed in a pan of hot water on a napkin and sterilized for 15 minutes from the moment of boiling.
6. Roll up the lids, place them upside down, wrap them in a blanket and cool at room temperature. Store in a cool place.

Similar Recipes

Spices to taste, herbs and vegetables are added to the cobseg carrots, tomatoes, peppers. Dill, parsley or basil will add a piquant taste to the dish.

Bulgarian corn

In this recipe, corn and spices are poured with cold water, so the sterilization time for jars with the product is increased to 60 minutes.

Important! Corn, filled with cold water, is placed in a pan with warm water for sterilization so that the glass does not burst due to temperature changes.

Ingredients for a liter jar:

• cobs - 6 pcs.;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• vinegar - 3 tbsp. l.;
• water - 1 l.

Cleaned and thoroughly washed cobs are placed in sterilized jars., add vinegar, salt and sugar. Fill to the top with cold water. The jars are placed in a pan of water on a napkin and sterilized for 60 minutes from the moment of boiling.Then they quickly roll up the lids, turn them upside down, wrap them in a blanket and cool at room temperature. Transfer to a cool place for storage.

Canned corn for the winter with tomatoes

Adding corn leaves to the recipe makes it more flavorful and juicy. Use tender green leaves that adhere to the cob.

Ingredients:

• tomatoes - 2 kg;
• cobs - 2-3 pcs.;
• currant leaves - 20 g;
• dill greens - 2-3 stems with umbrellas;
• green parsley - 2-3 sprigs;
• bay leaf - 2-3 pcs.;
• black pepper - 8-10 peas;
• salt - 100 g;
• water - 1.5 l.

Prepare as follows:

1. Thoroughly washed, scalded with boiling water and dried dill, parsley and currant leaves are placed on the bottom of sterilized jars.
2. Corn cobs and leaves are washed and peeled, tomatoes are washed and pierced with a wooden skewer in several places.
3. Corn leaves are laid on the greens, tomatoes are placed on top, between them are cobs, cut into circles 1-1.5 cm thick.
4. Layers of tomatoes and corn are filled to the top, a few currant leaves and an umbrella of dill are placed on top.
5. The contents are poured with a boiling brine of water, salt, pepper and bay leaf.
6. After this, the jars are rolled up with lids, placed upside down, wrapped in a blanket and cooled at room temperature.

Marinating corn for the winter with vegetables

The vegetables and cobs in this recipe are cut into pieces of the same size so that they marinate evenly.

Ingredients:

• medium-sized cobs - 4-5 pcs.;
• young zucchini - 0.5 kg;
• carrots - 1 pc.;
• hot pepper - 1 pc.;
• dill, parsley, basil (can be replaced with cumin) - 1 bunch each;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• apple cider vinegar - 0.3 tbsp;
• water - 500 ml.

Cooking recipe step by step:

1. Peeled, washed cobs are poured with boiling water and boiled for 20 minutes.
2. The washed and dried greens are finely chopped. Peeled vegetables are cut into large cubes, boiled corn - into circles 2-3 cm thick.
3. Place greens at the bottom of sterilized jars, then layer vegetables and corn to the top of the jar.
4. The contents are poured with a boiling marinade of water, salt, sugar and vinegar.
5. Place the jars in a pan of hot water on a napkin, cover with lids and sterilize for 30 minutes from the moment of boiling.
6. Next, roll up the lids, turn upside down, wrap in a blanket and cool at room temperature.
7. Transfer to a cool place.

Canning corn at home with aspirin

Aspirin has a preservative effect due to acid, so it is often added to preparations.

Ingredients for a three-liter jar:

• cobs - 6-8 pcs.;
• salt - 1 tbsp. l.;
• sugar - 150 g;
• vinegar - 2 tbsp. l.;
• aspirin - 1 tablet;
• water - 2 l.

The cooking recipe is simple:

1. Peeled and washed corn is blanched in boiling water for 2-3 minutes, placed vertically in sterilized jars, and poured with a boiling marinade of 2 liters of water, salt, sugar, vinegar and aspirin.
2. The jars are placed in a pan of hot water on a napkin, covered with lids and sterilized for 60 minutes from the moment of boiling, after which they are rolled up with lids, placed upside down, wrapped in a blanket and cooled at room temperature.

Recipe with citric acid

Citric acid is a natural preservative that is used in preparations instead of vinegar.

Ingredients for a liter jar:

• cobs - 5-6 pcs.;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• citric acid - 3 g;
• bay leaf - 2 pcs.;
• allspice - 2-3 peas;
• water - 1 l.

Place at the bottom of sterilized jars spices.Peeled, thoroughly washed and cut into 1-1.5 cm slices, lay the cobs so that they reach the shoulders of the jar and fill with cold water.

Cover the jars with lids, place them in a saucepan with warm water on a napkin and sterilize for 60 minutes from the moment of boiling. Roll up the lids, place them upside down, cover with a blanket and cool at room temperature. Store in a cool place.

Store-bought canned corn

To prepare such corn, the grains are cut off from peeled and thoroughly washed cobs with a sharp knife.

Ingredients:

• corn grains - 1 kg;
• sugar - 5-6 tbsp. l.;
• salt - 2 tbsp. l.;
• water - 1.5 l.

The grains are boiled for one hour, skimming off the foam, and placed in sterilized jars, not reaching the top 4 cm. The jars are filled with a boiling marinade of water, salt and sugar, covered with lids, placed in a pan of hot water on a napkin and sterilized for 60 minutes from the moment of boiling.

Immediately roll up the lids, turn over, wrap and cool at room temperature. Transfer to a cool place for storage.

This is interesting:

Colored corn - reality or photoshop

Black corn: uses in cooking and folk medicine

How to pickle corn without sterilization

In recipes without sterilization, to prevent the product from spoiling, the cobs with spices and herbs are poured with boiling water three times.

Ingredients for a liter jar:

• cobs - 5-6 pcs;
• bay leaf - 1 pc.;
• water - 1 l;
• salt - 1 tbsp. l.;
• sugar - 3 tbsp. l.;
• vinegar - 3 tbsp. l.;
• dill and parsley - 1 bunch;
• black pepper - 2-3 peas;
• mustard beans - to taste.

Algorithm of actions:

1. Spices and washed herbs are placed at the bottom of clean, dry jars, peeled, washed and boiled cobs for at least 30 minutes are placed vertically on top, boiling water is poured to the top of the jar and left for 7 minutes.
2. The water is poured into a saucepan, boiled again, poured into jars again and left for 7 minutes.
3. For the third time, a boiling marinade of fresh clean water, salt and sugar is poured into the jars, vinegar is added and the lids are rolled up on the jars.
4. Place them upside down, wrap them in a blanket and cool at room temperature.

Store jars in a cool place away from sunlight.

Storing Canned Corn

Canned corn in glass jars stored for three years at a temperature not exceeding +20°C. Store the opened jar in the refrigerator for 2-3 days with the lid tightly closed.

Attention! It is not recommended to drain the marinade from an open jar to prevent the corn from winding and becoming tough.

Conclusion

Young ears of corn are used for canning. The simplest recipe involves only corn and a marinade of water, salt and sugar. Having mastered it, you can experiment and add herbs, vegetables, peppers, mustard peas, bay leaves, vinegar or citric acid and even aspirin.

Canned corn is used as a complete side dish or ingredient for salads.