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Pickled Baby Cobcorn Recipe
|Ears of corn||3 Quart (Tiny, 3 Inches Long)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|White wine vinegar||1 1⁄2 Cup (24 tbs)|
|Pickling salt||1 Teaspoon|
|Whole mixed pickling salt||2 Tablespoon, tied in a bag|
Serving size: Complete recipe
Calories 3430 Calories from Fat 185
% Daily Value*
Total Fat 22 g34.1%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9507.4 mg396.1%
Total Carbohydrates 818 g272.6%
Dietary Fiber 79.5 g317.8%
Sugars 257.1 g
Protein 93 g186.5%
Vitamin A 138.5% Vitamin C 343.6%
Calcium 13.8% Iron 116.4%
*Based on a 2000 Calorie diet
Plunge into rapidly boiling water and boil 4 or 5 minutes.
Drain and arrange in hot sterilized pint jars.
Boil remaining ingredients together for 5 minutes and remove spice bag.
Pour this syrup over the cobs filling the jars to overflowing.
Seal and store in a cool dark place.
If needed, make up a little more of the syrup mixture.
Leftover syrup keeps well in the refrigerator and can be used for other pickling purposes.
ALTERNATIVE METHOD: Boil 1/2 ounce of alum in 2 quarts of water and pour over the freshly husked cobs.
Let stand 1 1/2 hours.
Drain and plunge into ice water.
Prepare twice the recipe for the syrup as above.
After boiling 5 minutes, add a pint of cobs at a time and cook 5 minutes.
Lift out the cobs with a slotted spoon and pack in a sterilized jar.
Continue boiling small batches of the cobs in the syrup for 5 minutes at a time.
When all have been cooked and fitted into jars, pour the remaining hot syrup into the jars to fill.
Seal and store in a cool place.