How to cook pickled corn on the cob for the winter: the best recipes

Maize began to be domesticated on the territory of modern Mexico about 10 thousand years ago. Gradually, this cereal spread over the territory of the two Americas. Christopher Columbus brought corn to Europe. It is now one of the most common cereals in the world. From corn they make butter, flour, cook porridge, bake flat cakes. Corn grains are fried, boiled, canned. Young ears can be preserved whole or chopped, solo or in combination with vegetables and herbs.

In this article, we will tell you how to make delicious blanks from corn yourself.

How to choose corn for conservation

In cooking, including for conservation, use sweet corn Is the only cultural representative of the Corn genus of the Cereals family.

Suitable for preservation are medium-ripe milk cobs up to 12 cm long... If juice appears when the grain is pressed, the corn can be used for canning.

How to pickle corn at home

There are basic and complicated national recipes for canning corn for the winter.

Basic recipe number 1

Let's start with a simple, basic recipe for which you need a few ingredients:

• cobs - 1 kg;
• sugar - 6 tbsp. l .;
• salt - 2 tbsp. l .;
• water.

The cooking algorithm is as follows:

1. Cleaned from leaves, hairs, wormy places and thoroughly washed ears, pour boiling water and boil for 20 minutes.
2. Turn off the heat, allow to stand under the lid for another 10 minutes and discard in a colander.
3. Next, the ears are poured with clean water and boiled for one hour until the grain is soft.
4. The ears are placed vertically in clean, dry liter jars.
5. One and a half liters of broth is mixed with salt and sugar, boiled and poured over the cobs to the top.
6. The jars are placed in a saucepan with water on a napkin and sterilized for 15 minutes from the moment of boiling, after which they are rolled up with lids, put upside down, wrapped in a blanket and cooled at room temperature. Store in a cool place.

Important! Jars with hot marinade are sterilized in a saucepan of hot water so that the glass does not burst from temperature extremes.

Basic recipe number 2

There is another basic canning method - with vinegar, black pepper and bay leaves. This recipe uses 250-500 ml jars.

Ingredients for one 500 ml can:

• cobs 15 cm long - 500 g;
• vinegar 9% - 2 tbsp. l .;
• bay leaf - 1 pc .;
• black peppercorns - 2-3 peas;
• sugar - 2 tbsp. l .;
• salt - 2 tbsp. l .;
• water - 500 ml.

Peeled of leaves and threads, thoroughly washed corn is poured with water, brought to a boil and cooked for five minutes. The ears are thrown into a colander, washed with cold water, dried on a towel and sorted to size.

Then put vertically in sterilized jars, add pepper and bay leaf, pour marinade boiled for two minutes from a liter of water, salt and sugar to the top. Add vinegar and put the jars in a pot of hot water (on a napkin) and sterilize for 60 minutes from the moment of boiling. Then they are rolled up with lids, put upside down, wrapped in a blanket and cooled at room temperature. Store in a cool place.

Other ways to harvest corn for the winter:

How to freeze corn on the cob

How to preserve corn

Young cobs with sweet pepper

Sugar accentuates the sweetness of the main ingredients, while herbs give the dish a spicy flavor.

Ingredients for one 500 ml can:

• ears - 5 pcs.;
• red bell pepper - 1 pc .;
• sugar - 2 tbsp. l .;
• salt - 2 tbsp. l.; parsley with dill - 1 bunch;
• vinegar - 2 tbsp. l .;
• water - 500 ml.

Cooking instructions:

1. Cleaned from hairs and worm-like points, carefully washed ears are poured with boiling water and boiled for 20 minutes.
2. They are transferred to sterilized jars, salt and sugar are added to the water and brought to a boil.
3. The pepper is cut into cubes, the greens are finely chopped and added to the jars.
4. Vegetables and corn are poured to the top with boiling marinade, vinegar is added.
5. Banks are placed in a pot of hot water on a napkin and sterilized for 15 minutes from the moment of boiling.
6. Roll up lids, put upside down, wrap with a blanket and cool at room temperature. Store in a cool place.

Similar recipes

Spices to taste, herbs and vegetables are added to the earseg carrots, tomatoes, peppers. Dill, parsley or basil greens add a spicy flavor to the dish.

Bulgarian corn

In this recipe, corn and spices are poured with cold water, so the sterilization time for cans with a blank is increased to 60 minutes.

Important! Corn, filled with cold water, is placed for sterilization in a pan with warm water so that the glass does not burst from the temperature drop.

Ingredients for a liter can:

• ears - 6 pcs.;
• sugar - 1 tbsp. l .;
• salt - 1 tbsp l .;
• vinegar - 3 tbsp. l .;
• water - 1 l.

Peeled and thoroughly washed ears are placed in sterilized jars, add vinegar, salt and sugar. Pour cold water to the top. Banks are placed in a pot of water on a napkin and sterilized 60 minutes from the moment of boiling. Then they are quickly rolled up with lids, turned upside down, wrapped in a blanket and cooled at room temperature. Transfer to a cool place for storage.

Canned corn for the winter with tomatoes

The corn leaves in the recipe make it more flavorful and juicy. Use delicate green leaves that adhere to the cob.

Ingredients:

• tomatoes - 2 kg;
• cobs - 2-3 pcs.;
• currant leaves - 20 g;
• dill greens - 2-3 stems with umbrellas;
• parsley greens - 2-3 branches;
• bay leaf - 2-3 pcs.;
• black pepper - 8-10 peas;
• salt - 100 g;
• water - 1.5 l.

Prepare as follows:

1. Thoroughly washed, scalded with boiling water and dried dill, parsley and currant leaves are spread on the bottom of sterilized jars.
2. The ears and leaves of corn are washed and peeled, the tomatoes are washed and pierced with a wooden skewer in several places.
3. Corn leaves are laid out on greens, tomatoes are placed on top, between them - cobs, cut into circles 1-1.5 cm thick.
4. Layers of tomatoes and corn fill the jar to the top, put a few currant leaves and an umbrella of dill on top.
5. The contents are poured with boiling brine from water, salt, pepper and bay leaf.
6. After that, the jars are rolled up with lids, placed upside down, wrapped in a blanket and cooled at room temperature.

Marinating corn for the winter with vegetables

The vegetables and ears in this recipe are cut into equal sized pieces so they marinate evenly.

Ingredients:

• medium-sized ears - 4-5 pcs.;
• young zucchini - 0.5 kg;
• carrots - 1 pc.;
• hot pepper - 1 pc .;
• dill, parsley, basil (can be replaced with caraway seeds) - 1 bunch each;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• apple cider vinegar - 0.3 tbsp.;
• water - 500 ml.

Cooking recipe step by step:

1. Peeled, washed ears are poured with boiling water and boiled for 20 minutes.
2. The washed and dry herbs are finely chopped. Peeled vegetables are cut into large cubes, boiled corn - into circles 2-3 cm thick.
3. Greens are spread at the bottom of sterilized jars, then vegetables and corn are layered to the top of the jar.
4. The contents are poured with a boiling marinade of water, salt, sugar and vinegar.
5. The jars are placed in a pan with hot water on a napkin, covered with lids and sterilized for 30 minutes from the moment of boiling.
6. Then they are rolled up with lids, turned upside down, wrapped in a blanket and cooled at room temperature.
7. Transfer to a cool place.

Homemade corn preservation with aspirin

Aspirin has a preservative effect due to acid, so it is often added to workpieces.

Ingredients for a three-liter can:

• ears - 6-8 pcs.;
• salt - 1 tbsp l .;
• sugar - 150 g;
• vinegar - 2 tbsp. l .;
• aspirin - 1 tablet;
• water - 2 l.

The cooking recipe is simple:

1. Peeled and washed corn is blanched in boiling water for 2-3 minutes, laid vertically in sterilized jars, poured with boiling marinade of 2 liters of water, salt, sugar, vinegar and aspirin.
2. The jars are placed in a pan with hot water on a napkin, covered with lids and sterilized for 60 minutes from the moment of boiling, after which they are rolled up with lids, placed upside down, wrapped in a blanket and cooled at room temperature.

Citric acid recipe

Citric acid is a natural preservative used instead of vinegar.

Ingredients for a liter can:

• ears - 5-6 pcs.;
• sugar - 1 tbsp. l .;
• salt - 1 tbsp l .;
• citric acid - 3 g;
• bay leaf - 2 pcs.;
• allspice - 2-3 peas;
• water - 1 l.

At the bottom of the sterilized jars they spread spice. Peeled, thoroughly washed and cut into 1-1.5 cm circles, the ears are laid so that they reach the shoulders of the jar, and poured with cold water.

The jars are covered with lids, placed in a saucepan of warm water on a napkin and sterilized for 60 minutes from the moment of boiling. Roll up the lids, put upside down, cover with a blanket and cool at room temperature. Store in a cool place.

Store-like canned corn

To prepare such corn, grains are cut off from peeled and thoroughly washed ears with a sharp knife.

Ingredients:

• corn grains - 1 kg;
• sugar - 5-6 tbsp. l .;
• salt - 2 tbsp. l .;
• water - 1.5 l.

The beans are boiled for one hour, skimming off the foam, and placed in sterilized jars., not reaching the top of 4 cm. The jars are poured with boiling marinade of water, salt and sugar, covered with lids, placed in a pan of hot water on a napkin and sterilized for 60 minutes from the moment of boiling.

Immediately roll up with lids, turn over, wrap and cool at room temperature. Transfer to a cool place for storage.

It is interesting:

Colored corn - reality or photoshop

Black corn: use in cooking and traditional medicine

How to pickle corn without sterilizing

In recipes without sterilization, so that the product does not deteriorate, the cobs with spices and herbs are poured three times with boiling water.

Ingredients for a liter can:

• ears - 5-6 pcs;
• bay leaf - 1 pc .;
• water - 1 l;
• salt - 1 tbsp l .;
• sugar - 3 tbsp. l .;
• vinegar - 3 tbsp. l .;
• dill and parsley - 1 bunch;
• black pepper - 2-3 peas;
• mustard seeds - to taste.

Algorithm of actions:

1. Spices, washed greens are placed on the bottom of clean dry jars, peeled, washed and boiled ears are placed vertically on top, boiled water is poured to the top of the jar and left for 7 minutes.
2. The water is poured into a saucepan, boiled again, poured into jars again and left for 7 minutes.
3. For the third time, boiling marinade from fresh clean water, salt and sugar is poured into the jars, vinegar is added and the jars are rolled up with lids.
4. Put them upside down, wrap them up with a blanket and cool them at room temperature.

Store jars in a cool place without access to sunlight.

Storing canned corn

Canned corn in glass jars stored for three years at a temperature not exceeding + 20 ° С... An open jar is stored in the refrigerator for 2-3 days, with the lid tightly closed.

Attention! It is not recommended to drain the marinade from an open jar so that the corn does not wind up and does not become tough.

Conclusion

For canning, take young ears of corn. The simplest recipe includes only corn and a marinade made from water, salt and sugar.Having mastered it, you can experiment and add herbs, vegetables, peppers, mustard peas, bay leaves, vinegar or citric acid, and even aspirin.

Canned corn is used as a complete side dish or salad ingredient.