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
2 cups vinegar
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.
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| Pickled Corn (still hot) |
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| Pickled Corn Ready For The Fridge |
Looks interesting, I may have to try this!
ReplyDeleteHello! I have to admit that I committed the cardinal sin of writing down a recipe.... I forgot to add an ingredient! I've updated the recipe to include 2 cups of vinegar.
DeleteAlso, as a variation, I just made this for a second time using corn kernels and less vinegar (1 1/2 cups) and it was still delicious.
I'd love to know what you think!