Pickled Corn

 Pickled Corn

    I saw this recipe recently as I was looking through a new to me cookbook. I had to try this dish that I'd never seen before and,  I'm so glad I did. I halved the recipe and that worked well.  I did have to make a minor adjustment, since I didn't have celery salt. Using celery salt, I did also use only about 1/4 tsp salt. The recipe is in my Grandma's Country Cooking cookbook published by ideals in 1984. The original recipe (below) makes 8 - 10 servings (that said it all depends on serving size), so mine probably would serve about 5. I really liked this dish. Admittedly, the pickled corn is still cooling in my refrigerator, but I couldn't help myself and tried one of the smallest pieces. Yum!!!

Ingredients:

1 cup sugar

1/2 cups honey

1 1/2 cups water

1 tsp salt

1 tsp celery seed 

1/2 tsp mustard seed

1 medium onion, thinly sliced

4 ears fresh sweet corn, husked and cut into 1-inch pieces

Directions:

In a large saucepan, combine sugar, honey, vinegar, water, salt, celery seed, mustard seed and onion. Bring to a boil and boil for two minutes. Add the corn pieces; cover and simmer for five minutes or until corn is tender. Remove from heat. Cool to room temperature and then refrigerate until well chilled.   

Pickled Corn (still hot)

Pickled Corn Ready For The Fridge