Pickled Corn on the Cob

Prepare the Corn: Rinse the quartered corn cobs and place them in a large bowl. Add the salt and enough cold water to completely cover the corn. (5 minutes)

Refrigerate: Place the bowl in the refrigerator and let the corn soak in the brine while you prepare the pickling liquid and sterilize the jars. (30 minutes)

Sterilize Jars: Sterilize two 1-quart canning jars and their lids and rings in simmering water for at least 10 minutes. Keep the jars hot until ready to fill. (15 minutes)

Prepare Pickling Liquid: In a large, non-reactive stockpot, combine the white vinegar, sugar, and pickling spice. Add the bay leaves and cinnamon stick. (5 minutes)

Bring to Boil: Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves completely. (10 minutes)

Combine Corn and Brine: Drain and rinse the corn thoroughly under cold running water. Add the drained corn to the stockpot with the boiling pickling mixture. (5 minutes)

Simmer: Return the mixture to a boil, then reduce the heat to low and simmer gently for 10 minutes, allowing the corn to absorb the flavors of the brine. (15 minutes)

Pack Jars: Using a slotted spoon or tongs, carefully remove the corn from the pot and pack it tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top. (10 minutes)

Fill with Brine: Remove the cinnamon stick and bay leaves from the pickling liquid and discard. Carefully pour the hot vinegar mixture over the corn in the jars, ensuring the corn is completely submerged and maintaining the 1/2 inch headspace. (5 minutes)

Seal Jars: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on the jars and screw on the rings until fingertip tight. (5 minutes)

Process in Water Bath: Process the jars in a boiling water bath canner for the time recommended by your local extension office. (10 minutes)

Cool and Store: Carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely. You should hear a 'pop' as the jars seal. (12 hours)

Refrigerate: Once opened, refrigerate the pickled corn.