Ingredients
12
12 servings
- •6 ears corn - husked, cleaned and quartered
- •1 tablespoon salt
- •3 cups white vinegar
- •1 cup white sugar
- •1 tablespoon pickling spice
- •2 bay leaves
- •1 (3 inch) cinnamon stick
Instructions
- Rinse corn and place in a large bowl with salt and enough water to cover. Refrigerate until needed. Sterilize two 1-quart jars in simmering water for 5 minutes.
- In a large stock pot, stir together vinegar, sugar, and pickling spice. Add bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally to be sure the sugar has dissolved.
- Drain and rinse corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce the heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove cinnamon stick and bay leaves from the liquid and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. Corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
- Process the jars in a hot water bath for the time recommended by your local extension in your area. Most areas require about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.
Nutritional Facts
Per 12 servings
- Calories: 106
- Carbohydrate: 26g
- Fat: 1g
- Fiber: 1g
- Protein: 2g
- Sugar: 18g
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