This is a recipe for pickled corn in a jar. Folks here in Kentucky like to pickle their corn on the cob in a HUGE stoneware crock. I don't have a stoneware crock, so this is my version. It's easy and very good!
My Private Note
Units: US | Metric
- 11). Cook your White Hickory King Corn until done.
- 22). In another large pot mix 2 cups of vinegar to 1 gallon of spring water to a rolling boil. This is a step you estimate how much liquid you will need and you can always make another pot to finish up what amount of corn you have.
- 33). Sterilize pint jars and lids per Ball jar directions.
- 44.) Cool the corn until you can handle it, cut it off the cob and fill jars to 1 inch from the top.
- 55). Put 1/2 tsp of canning salt in the jar on top of the corn.
- 66). Fill with boiling liquid leaving 1/2 inch headspace.
- 77). Wipe rim of jars, place on sterilized lid and band, tighten snuggly by hand.
- 88). Place in a cool dark place to work, approximately 6 - 8 weeks.
- 99). When done working, you can take the jars of pickled corn, remove caps, fill with spring water again leaving 1/2 inch headspace, replace lid with clean lid and place in a water bath canner to seal for about 15 minutes.
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Nutritional Facts for Pickled Corn
Serving Size: 1 (136 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 67.5
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2364.3 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 1.4 g
- Sugars 2.2 g
- Protein 1.7 g