Pickled Corn
"In our early married years my husband always talked about his grandmother's pickled corn but with a child's view point the only thing I could get out of him was that she pickled it on the cob in ten gallon crocks, that he and his brother used to get into before it was ready, and that it was really good. So after doing some searching when we didn't have a computer, I found some general directions in the Foxfire Wood Stove Cookery book and Carla Emery's Old Fashioned Recipe Book. I played around with proportions and found the right combination. If you are from W.Va., Kentucky, Georgia or anywhere along the Alleghany Mountain Range you will probably be familiar with this pickle. The flavor of the brine is similiar to saurkraut but the corn flavor still comes through. Good with mash potatoes.Hope you enjoy it.(yield depends on size of ears and method of canning. Cooking time is curing time)"
- Ready In:
- 673hrs 30mins
- Ingredients:
- 3
- Yields:
-
15 pints cut from ears
- Serves:
- 72
ingredients
- 6 dozen ears of corn
- 1 -2 cup canning salt
- 1 -2 gallon water
directions
- Shuck and clean corn silk from fresh corn. We usually give this job to the children while they sit on the back porch.
- Fill a large stock pot with water and bring to a boil.
- Scald the ears of corn 2-3 minutes and remove to a kitchen table or counter to cool just enough to handle.
- At this point you can leave corn on the ears and pack in 1 gallon jars, lay ears in an 8-10 gallon crock or cut the corn off the ears and fill a clean white cotton pillow case with the cut corn then lay in your crock. We find the most consistent results with a crock.
- Use 1 cup salt to 1 gallon of water and stir to dissolve making your brine 1 gallon at a time because the amount you use will depend on whether you leave the ears whole or cut the corn off the cob.
- Once the corn is in jars/crock pour the brine over the corn to cover.If you use a crock lay a glass or stoneware dinner plate upside down over the top and weight it down with a large stone. If you use the gallon jars very loosely screw flats and rings on so the tops will not bulge or burst as the vegetable ferments.
- Cover crock with a loose cloth or cover with plastic wrap and tape to keep dust and bugs out.
- Set in a cool, dry place to cure for 4 weeks. Be sure to check the brine level every 7-10 days and make more brine as needed.
- If scum develops because of the fermentation, skim off, replenish liquid and recover.
- At the end of 4 weeks you may can the loose corn in canning jars according to directions for saurkraut or you may leave in crock. You just have to keep checking the liquid level and replenishing as needed.
- If using gallon jars, hand tighten and keep under refridgeration or can as you would saurkraut.
- To use: you may rinse and heat to boiling with a little water and butter or if you have pressure canned it you may eat straight from the jar. My husbands favorite way.
Questions & Replies
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Hi, I made this recipe for pickled corn on the cob 12 days ago. Today I checked a piece for flavor but it was not good. I know it is too early but should it taste a little pickled? It just tastes salty and a little sweet from the corn itself. Maybe I am just too anxious . Thanks Joan -
My corn has been in the crock for about a week Now and the brine has become a thick, starchy liquid. I added more fresh brine to it today. Is that a normal part of the process? -
I have been trying to pickle or ferment corn for a few years. But my batches don't come out with the funky taste I remember from my dad's and my aunt's pickled corn. I don't know if I am not leaving the corn to work long enough or not. I have left it work for 6 weeks or more and still don't get the funky taste I loved so well. I am using 1/2 cup of pickling salt per gallon. I use five gallon plastic buckets but have used a five gallon crock too with same results. I put the plate over the corn and weigh it down. I cover the bucket with a cloth. I clean the top of the brine from time to time with a strainer. I have cooked the corn for any number of minutes to see how things turned out. I have 6 dozen corn on the cobs working now In two different batches. One I did back on the 25th of May with cooking for about 5 minutes. I got a new batch of about two dozen ears starting yesterday. Cooked for only a couple minutes to three minutes. I saw a video at one time that said that two much salt hinders the fermentation so I have cut back on the salt a bit. I see some people ice the corn after cooked and some let cool naturally. I have seen that some use sea salt instead of pickling salt. I just can't seem to get it right. Some put garlic or other things into flavor the corn. I don't think my dad or aunt put garlic or anything else into the batch when they did it. Any suggestions as to why I am not getting the funky (I guess that taste came from the fermentation process) taste my dad and aunt got out of their corn? Thanks.
Reviews
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I have been looking for YEARS for this recipe. My grandmother raised me and as a child I loved to go to the cellar and get the wonderful pickled ears of corn out of the crock and just eat it like that. Bless you for posting this recipe. I will be making this shortly. Thanks so very much. -
I have a 5gallon bucket formenting now, this recipe is true to everything except with my granny and family, we have always took corn from stove straight to icebath before placing in buckets and Crocks. If using a bucket, make sure every few days you crack the seal for a moment to let the carbon off, or you can use a release made for homade wine to allow the co2 to exit. Have never heard of eating it heated, may have to try that... #*#*#* Remember... NEVER pickle corn in the feet or in the bowels... Always above the waist.
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This is the same recipe that has been passed down through the years from generation to generation in my family...thank you for posting it. -
Oh my goodness, I have been searching for a pickled corn recipe for years. One done in big crocks and with whole ears of corn. I am from very eastern Kentucky. As kids we would invade the can house and get into the corn long before it was ready. Of course we denied being into the corn when the adults asked. Of course they knew, we had to smell like the brine. The other thing I remember is my Grandmotjer's mixed pickles. Various vegetables were layered in a gallon glass jar, with the brine then poured over them. Most of our food was grown in huge gardens (fields) on each side of the house. Guess we ate what is now a farm to table diet. No thought of it then, I just knew we were poor.
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I grew up in North Eastern Kentucky. My cousins and I ate pickled corn straight from the jar. It’s one of my fondest childhood food memories. I’ve been trying to make it ever since. I have some sweet corn coming from a friend today and can’t wait to try this recipe!!! L
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RECIPE SUBMITTED BY
bshemyshua
United States
