Corn on the cob inspires twice - they taste delicious and are healthy. For example, this low-calorie vegetable promotes digestion. In addition, the carotenoids contained in corn strengthen the eyesight. You can prepare corn on the cob in many different ways, such as boiling, grilling, steaming - or pickling. In this article, we explain step by step how pickling corn on the cob (or cobs) works and how the pickled cobs become a real treat for the palate.

Baby corn is best pickled

Recipe for pickling corn on the cob

You need:

  • 1 kg baby corn (small corn on the cob)
  • 500 ml white wine vinegar
  • 40 grams of sea salt
  • 1 tbsp white peppercorns
  • 1 tbsp basil
  • 4 tbsp grated horseradish*
  • 5 sprigs of tarragon
  • sterile mason jars
  • bowls
  • cooking pot

* The horseradish only gives the corn a mild spiciness. If you like it a little hotter, you can use chili peppers instead.

How to properly pickle corn on the cob

  1. Wash and trim the corn cobs very carefully under running water. If residues of harvest sand remain in the cobs, it can later crunch between your teeth when you enjoy the cobs that have been inserted - not desirable. It is best to use a standard nail brush to scrub the flasks clean quickly and without much effort.
  2. Place the cleaned baby corn in a large bowl.
  3. Sprinkle the cobs with the sea salt.
  4. Cover the bowl with a lid or cloth.
  5. Put the whole thing in the fridge.
  6. Leave the corn on the cob and salt mix to stand for 24 hours.
  7. Get the bowl out of the fridge.
  8. Carefully remove the baby corn.
  9. Dry the corn on the cob with paper towels (the salt drew some of the water out of the corn while it was steeping).
  10. Stack the cobs upright in the sterile mason jars.
  11. Prepare all spices (white peppercorns, basil, horseradish and tarragon); wash and cut (or rub) if necessary; then mix in a bowl.
  12. Add the spice mixture to the flasks in the jars - a teaspoon will work it extra evenly.
  13. Pour the white wine vinegar into a saucepan.
  14. Boil the vinegar.
  15. Pour the hot vinegar over the corn on the cob and spice mixture in the mason jars.
  16. Close the jars tightly.
  17. Leave the jars to cool in a dark place.
  18. Place the mason jars in the refrigerator.

tips

The pickled corn cobs can usually be stored in the refrigerator for up to three months.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden