Pickled Corn on the Cob

1. 1

   Rinse the corn and place it in a large bowl with salt and enough water to cover; refrigerate. Sterilize two 1-quart jars in simmering water for 5 minutes.

2. 2

   Stir the vinegar, sugar, and pickling spice together in a large stock pot, then add the bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.

3. 3

   Drain and rinse the corn under cold water. Add it to the boiling pickling mixture. Reduce the heat to low and simmer for 10 minutes.

4. 4

   Remove the corn with a slotted spoon and fill the sterile jars. Remove the cinnamon stick and bay leaves from the liquid and discard them.

5. 5

   Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw the rings on tightly.

6. 6

   Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil, then lower the jars 2 inches apart into the boiling water using a holder.

7. 7

   Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Refrigerate after opening.

• Calories 117.45 kcal Moderate
• Protein 1.44 g Low Source
• Carbs 23.53 g Moderate
• Total Fat 1.06 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 175.98 mg Moderate
• Fiber 2.25 g Low Source
• Sugar 21.77 g High
• Added Sugar 0.0 g Low Source
• Calcium 8.11 mg Low Source
• Iron 0.32 mg Low Source
• Potassium 120.93 mg Low Source
• Vitamin A 1.38 mcg_rae Low Source
• Vitamin C 2.55 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Sulfites
• Corn 🌽