Pickled Corn Recipe

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Ingredients:

Serving

Directions:

Place one quart canning jar and a ring into a pot of water. Bring to a rolling boil for five minutes. Meanwhile, put a canning lid into a small pot and bring to a simmer.
Cut corn off the cobs. (A good way to do this is to place a paper bowl upside down in a large mixing bowl, and rest the stem end of the cob on the bowl. This allows you to slice the corn straight into the bowl without nicking your knife.).
Carefully remove the jar from the water and drain. Add salt, vinegar and sugar. Pack the corn into the jar (4 1/2 lbs of corn-on-the-cob should make about 1 quart). Fill jar with water, leaving 1 headspace. Set the lid on the jar and loosely set the ring in place.
Store jar in a cool place for 1-2 weeks, then tighten the ring and store in the refrigerator until ready to use.
Suggestion: rinse well with cold water, drain thoroughly, then saute in bacon grease with diced onion, and red and/or green bell pepper. Add crumbled bacon before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	147.14 Kcal (616 kJ)
Calories from fat	15.31 Kcal
		% Daily Value*
Total Fat	1.7g	3%
Sodium	202.19mg	8%
Potassium	459.18mg	10%
Total Carbs	32.52g	11%
Sugars	5.31g	21%
Dietary Fiber	5.1g	20%
Protein	5.1g	10%
Vitamin C	11.9mg	20%
Iron	1.7mg	9%
Calcium	3.4mg	0%

Amount Per 100 g
Calories	86 Kcal (360 kJ)
Calories from fat	8.95 Kcal
		% Daily Value*
Total Fat	0.99g	3%
Sodium	118.17mg	8%
Potassium	268.37mg	10%
Total Carbs	19.01g	11%
Sugars	3.1g	21%
Dietary Fiber	2.98g	20%
Protein	2.98g	10%
Vitamin C	7mg	20%
Iron	1mg	9%
Calcium	2mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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