Pickled Corn in the Jar
Delight your taste buds with the vibrant, tangy goodness of homemade Pickled Corn in the Jar—a creative twist on traditional pickling and a perfect way to preserve summer’s sweetest harvest. This recipe features fresh corn on the cob nestled in a boldly flavored brine made with white vinegar, dill seeds, garlic cloves, mustard seeds, and a hint of red pepper flakes for optional heat. With just 30 minutes of prep time, this easy water-bath canning recipe locks in crisp, zesty flavors, while the inclusion of whole black peppercorns and bay leaves adds depth and complexity. Serve these pickled corn pieces as a snack, a tangy side dish, or a unique topping for salads and tacos. Make sure to let the jars rest for a week to allow the flavors to mature into a deliciously addictive treat! Perfect for meal prep enthusiasts, this recipe also enjoys year-round shelf stability, making it an ideal addition to your pantry.
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Recipe Information
Ingredients
- 6 ears fresh corn on the cob
- 4 cups white vinegar
- 4 cups water
- 2 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 4 cloves garlic cloves
- 2 teaspoons mustard seeds
- 2 teaspoons dill seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon red pepper flakes (optional)
- 2 leaves bay leaves
Instructions
Remove the husks and silks from the corn. Rinse the ears thoroughly and slice each ear into quarters or smaller pieces to fit into your jars.
Sterilize 4 pint-sized canning jars and lids by boiling them in water for 10-15 minutes. Remove and place them on a clean towel to air dry.
In a medium saucepan, combine white vinegar, water, sugar, kosher salt, garlic cloves (crushed), mustard seeds, dill seeds, black peppercorns, red pepper flakes (if using), and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
Divide the sliced corn evenly among the sterilized jars. Pack the corn tightly to minimize gaps but avoid crushing it.
Carefully ladle the hot pickling brine into each jar, making sure the corn is fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
Run a clean knife or a skewer around the inside edges of the jars to release any trapped air bubbles. Add more brine if necessary to maintain the headspace.
Wipe the rims of the jars with a clean, damp cloth. Place the sterilized lids on top and screw on the bands until finger-tight.
Bring a large pot of water to a boil for the water bath canning process. Submerge the jars in the boiling water, ensuring they are covered by at least 1 inch of water. Process for 10 minutes.
Carefully remove the jars from the boiling water using tongs or a jar lifter. Place them on a towel-lined surface and let them cool completely at room temperature. As they cool, you should hear the lids 'pop,' indicating a proper seal.
Check the seals after 24 hours. Any jars that did not seal properly should be stored in the refrigerator and consumed within 2 weeks. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
Allow the pickled corn to sit for at least 1 week before opening to fully develop its flavor. Enjoy as a zesty addition to your meals!
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 64.3 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2348 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
