How to pickle corn for the winter at home: choose the cobs correctly and cook according to the best recipes

Even after heat treatment, corn retains almost all nutrients in its composition. This is a variety of vitamins, minerals and essential oils. Because of this unique property, it is actively preserved all over the world in order to keep all the good for a longer period. And due to the low calorie content of 120 kcal per 100 g, cereal is also considered a dietary product.

Consider how to pickle corn for the winter using the example of simple and proven recipes.

How to choose corn for conservation

For harvesting for the winter, it is better to choose young or medium-ripened ears of sugar varieties. To determine the degree of ripeness of the grains, you need to run your fingernail over them. If milk is released, but no pulp remains on the nail, then corn ready to eat.

If, in addition to milk, a little pulp separates, then it is ideal for preservation. The absence of white juice indicates that the corn is overripe, which means that it has partially lost its beneficial properties and taste.

Advice... When choosing corn on the cob in the store, you should pay attention to the leaves and stigmas (hairs at the base). They shouldn't be wilted. The color of the leaves should be light green, and the hairs should be milky green.

How to pickle corn for the winter

Before proceeding directly with the recipes, it is necessary to do a number of preparatory procedures. The jars in which it is planned to store canned food, and the lids must be thoroughly washed and sterilized by any of the options:

• in the oven;
• for a couple;
• in boiling water;
• in the microwave.

Advice... For the pre-sterilization stage, it is better to stock up on special forceps so as not to burn yourself.

Corn also requires preparation. We clean the cobs from leaves and fibers, and then with a sharp knife cut off the grains as close to the cob as possible.

If the cereals are young, you can not cut off the grains, but cut the ear itself into several parts across. Some recipes use whole small ears.

Pickled corn with bell pepper

The workpiece will look more beautiful if, instead of one red sweet pepper, you take half a yellow and a green one. You will need one liter jar.

Ingredients

• 2 ears of corn;
• 1 red bell pepper;
• 2 chili peppers
• 1 cup vinegar
• 160 g sugar;
• 2 tbsp. l. mustard seeds;
• 2 bay leaves;
• 2 tsp salt.

Preparation:

1. Boil the ears in boiling water for 5 minutes.
2. Take out and cut into several pieces.
3. Boil bell peppers in the same water for 2 minutes.
4. Place vegetables and chili peppers in a jar.
5. In a saucepan, combine vinegar, sugar, mustard seeds, salt and bay leaf.
6. Bring the mixture to a boil and cook for 2-3 minutes until the salt and sugar are completely dissolved.
7. Pour the marinade over the vegetables.
8. Roll up.

Citric Acid Canned Corn Grains Recipe

This recipe is suitable for those who, for whatever reason, do not use vinegar, including children.

Ingredients:

• 4 cobs of corn;
• 2 tsp salt;
• 1 tbsp. l. Sahara;
• 1 pinch of citric acid.

Preparation:

1. Place the corn in boiling water and cook for 5 minutes after boiling again.
2. Do not drain the cooking water.
3. Cut off the grains and rinse thoroughly.
4. Place them tightly in the prepared container.
5. Pour boiling water over and leave for 10 minutes.
6. Add sugar, salt and citric acid to the corn broth.
7. Bring the solution to a boil and cook until the crystals are completely dissolved.
8. Replace the water in the jar with the marinade.
9. Roll up.

Workpiece without sterilization

Cooking according to this recipe is characterized by a minimal set of ingredients and simplicity. The triple fill method is applied.

Ingredients:

• 20 medium ears;
• 1 liter of water;
• 30 g sugar;
• 15 g salt;
• 2 tbsp. l. table vinegar.

Preparation:

1. Dip the ears in boiling water and cook for 5 minutes.
2. Separate the corn from the ears.
3. Store them tightly in clean jars.
4. Pour boiling water over and leave for 15 minutes.
5. Drain the water into a saucepan and bring to a boil.
6. Pour the jars with it again, only now for 10 minutes.
7. At this time, prepare the marinade. To do this, mix water, salt and sugar in a saucepan.
8. Bring the solution to a boil.
9. Pour in vinegar, stir and remove from heat.
10. Replace the water in the jars with the prepared marinade.
11. Roll up.

Vinegar recipe

Optionally, you can put one Aspirin tablet in the jar. It will increase the shelf life of the workpiece.

Ingredients:

• 10 ears;
• vinegar;
• 1 tbsp. l. salt;
• 5 tbsp. l. Sahara.

Preparation:

1. Place the corncobs in a large saucepan. Add 4 tbsp. l. sugar and cover with water.
2. Cook for 25 minutes from boiling.
3. After cooking, immediately place in cold water.
4. After a few minutes, cut the grains and fill the prepared jars with them.
5. Spread the salt and remaining sugar evenly over the jars.
6. Place the jars in a pot of boiling water for sterilization.
7. Cook over medium heat for 45-50 minutes.
8. At the end of sterilization, pour in vinegar - 1 tablespoon per half-liter jar.
9. Cook for another 2 minutes and remove from heat.
10. Add Aspirin before rolling.

Canning corn on the cob

This recipe differs not only in appearance, but also in the way of canning. Neither vinegar nor citric acid is used here. Only water, salt and sugar.

Ingredients:

• 8 young ears;
• 1 liter of water;
• 1 tbsp. l. salt;
• sugar to taste.

Preparation:

1. Peel the ears and place in a saucepan of boiling water.
2. Cook for 15 minutes.
3. Pour cold water after cooking.
4. In a separate saucepan, combine water, salt and sugar.
5. Bring to a boil and cook until the crystals are completely dissolved.
6. Cool solution and corn.
7. Place the ears vertically in the jar.
8. Pour with brine.
9. Sterilize the jar for 2 hours in boiling water.
10. Roll up and cool.

Vegetable recipe

This assortment of vegetables is excellent as a cold snack and as an addition to a hot stew with meat or fish.

Ingredients:

• 5 ears of corn;
• 1 zucchini;
• 1 large carrot;
• 1 sweet pepper;
• 25 ml vinegar;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara.

Preparation:

1. Boil the corn for 15 minutes.
2. At this time, wash the rest of the vegetables and peel them and, if necessary, from the seeds.
3. Dice the courgette, peppers and carrots.
4. Cut off the grains from boiled corn and rinse.
5. Mix all vegetables in a bowl.
6. Arrange the assorted jars.
7. Pour boiling water over and leave for 5 minutes.
8. Drain the water into a saucepan.
9. Add sugar and salt to it. Cook until they are completely dissolved.
10. At the end, pour in the vinegar.
11. Pour the marinade over the vegetables.
12. Sterilize the jars for 15-20 minutes in boiling water.
13. Roll up.

Canned corn in a slow cooker

This recipe will be useful to those who do not have a conventional stove at all, since the container will also be sterilized using a multicooker.

Ingredients:

• 4 cobs of corn;
• 1 pinch citric acid;
• 1 tbsp. l. Sahara;
• 2 tsp salt.

Preparation:

1. Place the clean ears in the multicooker bowl.
2. To fill with water.
3. Set the cooking program. Cook for 20 minutes.
4. After the end of the program, place the ears under cold water.
5. Do not pour out the corn broth.
6. On the "steam" mode, sterilize the washed cans for 5 minutes, holding them with tongs over a container of water.
7. Separate the grains from the cooled ears and rinse thoroughly.
8. Arrange the grains in jars.
9. Pour boiling water over and leave for 10 minutes.
10. Drain the water.
11. Repeat the procedure.
12. Add salt, sugar and citric acid to the corn water.
13. On the "boil" program, cook for 5 minutes.
14. Pour the marinade over the corn jars.
15. Roll up.

With the addition of spices

For lovers of spices and light pungency in winter preparations.

Ingredients:

• 8 ears;
• 1 liter of water;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 6 peas of black pepper;
• 2 bay leaves;
• 12 Art. l. vinegar.

Preparation:

1. Boil the corn for 15 minutes.
2. Put in a jar.
3. In a saucepan, combine all other ingredients except the vinegar.
4. Bring to a boil and cook for 5 minutes.
5. Pour in vinegar, bring to a boil and immediately remove from heat.
6. Pour the marinade over the corn.
7. Sterilize the jar of ears for 1 hour.

Sweet and sour corn kernels

An interesting taste will turn out if the given proportions are strictly observed. The same amount of sugar and salt is taken. The presence of vinegar in the workpiece is required.

Ingredients:

• 1 kg of corn kernels;
• 1 liter of water;
• 50 g of salt;
• 50 g sugar;
• 2 tbsp. l. vinegar.

Preparation:

1. Pour the grains into boiling water and cook for 8 minutes.
2. At this time, prepare the brine. To do this, mix water, salt and sugar in a separate saucepan. Bring to a boil and cook for 5 minutes. At the end, pour in the vinegar.
3. Put the corn in a jar.
4. Pour with brine.
5. Sterilize in boiling water for 1 hour.
6. Roll up.

Store-like canned corn

The recipe is designed for a half liter jar.

Ingredients:

• 380 g of corn kernels;
• 1 tbsp. l. vinegar;
• 2 tsp Sahara;
• 1 tsp salt.

Preparation:

1. Pour the grains into boiling water and cook for 15-20 minutes over medium heat.
2. Drain the water, cool the grains.
3. Place the corn in the jar. Top with salt, sugar and vinegar.
4. Pour boiling water up to the neck.
5. Place the jar in a pot of water. Bring to a boil and simmer for 1 hour over low heat.
6. After that, roll up the jar.

Tips & Tricks

If you do not have experience in corn harvesting yet, use the advice of experienced housewives.

A few tricks will make the cooking process easier and the marinades tastier:

1. To make the grains easier to separate from the cob, a sharp temperature drop is created: first, the corn is immersed in hot water, then immediately doused with cold.
2. This process is greatly facilitated by a special device - a corn husk. If you work with corn often, be sure to buy this useful tool.
3. Foam is generated during corn boiling. As it forms, it should be removed.
4. Do not add salt while cooking the cereal. It will make the grains hard.
5. Vinegar is better at preserving the freshness of the product if it is not boiled, but added at the end of the marinade preparation.
6. The most suitable is 9% vinegar.
7. When sterilizing already filled cans, it is advisable to place a cotton towel or a wooden circle on the bottom of the pan. This will prevent the bottom from chipping.
8. Use coarse salt to reduce the risk of cans exploding.
9. After rolling, it is advisable to turn the cans upside down and cover with a blanket or a fur coat until they cool completely. Only then put away for storage.
10. Keep these in your cellar or refrigerator. So they will last up to two years.
11. When stored in a residential area, the shelf life is reduced to 6 months.
12. The marinating process will end in 1-2 weeks after seaming. Until this time, it is not recommended to open cans and eat corn.

Read also:

Delicious and sweet corn "Bonduelle".

Eating corn for gout.

Conclusion

Making delicious canned corn at home is no more difficult than preparing other common vegetables. It is important to choose the right ears so that the grains are not overripe. Otherwise, you can get a tasteless and tough snack. If desired, your favorite spices or vegetables are added to any recipe.