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    You are in: Home / Recipes / Pickled Corn Recipe
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    Pickled Corn

    Total Time:

    Prep Time:

    Cook Time:

    168 hrs 20 mins

    20 mins

    168 hrs

    DrGaellon's Note:

    A quick recipe for pickled corn. Adapted from a comment thread at Serious Eats.

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    Serves: 8



    Units: US | Metric


    1. 1
      Place one quart canning jar and a ring into a pot of water. Bring to a rolling boil for five minutes. Meanwhile, put a canning lid into a small pot and bring to a simmer.
    2. 2
      Cut corn off the cobs. (A good way to do this is to place a paper bowl upside down in a large mixing bowl, and rest the stem end of the cob on the bowl. This allows you to slice the corn straight into the bowl without nicking your knife.).
    3. 3
      Carefully remove the jar from the water and drain. Add salt, vinegar and sugar. Pack the corn into the jar (4 1/2 lbs of corn-on-the-cob should make about 1 quart). Fill jar with water, leaving 1" headspace. Set the lid on the jar and loosely set the ring in place.
    4. 4
      Store jar in a cool place for 1-2 weeks, then tighten the ring and store in the refrigerator until ready to use.
    5. 5
      Suggestion: rinse well with cold water, drain thoroughly, then saute in bacon grease with diced onion, and red and/or green bell pepper. Add crumbled bacon before serving.

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    Nutritional Facts for Pickled Corn

    Serving Size: 1 (257 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 221.5
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 256.3 mg
    Total Carbohydrate 49.0 g
    Dietary Fiber 6.8 g
    Sugars 8.7 g
    Protein 8.2 g

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