Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

PICKLED CORN ON THE COB

List of Ingredients




PICKLED CORN ON THE COB

--------------------------------------------------------------------------------
5 or 6 medium ears of corn
1 Tbsp. salt
3 c. white vinegar
1 c. sugar
1 Tbsp. mixed pickling spice
2 bay leaves
1 cinnamon stick

Husk corn. Trim ends from each ear, then cut each ear
into 4 pieces (about 1 1/2-inches long). Wash corn; cover with
water; add salt. Refrigerate. Sterilize two 1-quart jars;
leave in hot water until ready to fill.
In large kettle, combine vinegar, sugar, pickling spice,
bay leaves and cinnamon stick. Cook over moderate heat,
stirring until sugar is dissolved and mixture comes to boiling.
Drain corn; rinse in cold water. Add to boiling vinegar
mixture. Bring back to boiling; reduce heat and simmer,
covered, 10 minutes. Remove cinnamon stick.
With slotted spoon, pack corn into sterilized jars,
completing one quart at a time. Fill with boiling vinegar
mixture to within 1/2-inch of top, but covering corn complete-
ly. Cap at once as manufacturer directs. Makes 2 quarts.



Recipe