PICKLED CORN

PICKLED CORN

Okay I tried this actually for the first time.. it is something I have found after starting that the “finished product” is according to the taste of whoever is eating it.. LOL. MOST older folks I have talked to like it REALLY PICKLED, like “ZOWA”, and some, like my neighbor likes it milder… so you just have to find that honey spot for you and your family.. the longer you pickle it stronger it gets.. also the amount of salt you use can be adjusted to “your” perfection once you do it a few times..

Pickled Corn is pretty simple as far as what you need…. you need pickling salt and corn, you do it a lot like you do your kraut, only it is a lot easier, and less back breaking.. Like your Kraut, it will have to ferment at LEAST 12 -14 days, about 21-30 days  for some… for mine to reach perfection it took 30 days!!!! it is according to the weather conditions, how much salt to begin with you used,  humidity plays a big role in your process.. you want to keep it at a steady cool temp.. and it depends on your desired taste that you want to reach!!

I have heard a lot about salting the corn.. from my mom, my mother inlaw, an old friend at church who makes it every year and also my neighbor Thelma who is in her late eighties.. they all have a difference of opinion on the salt.. =) Sooooo I did NOT overly salt it on my first try,  I explain more about that as you read the recipe… Remember, you can always add more salt if you need it but it is a lot harder to take the salt away if you over do it. And if your one of those who really really like that tart taste then you can let it go longer till you get it to where you like it.. this way everyone wins.. as you get used to making it, like any recipe you will begin to know  what to add and how long to leave it to your liking. .. lets get started.

Ingredients and tools you will need:

• 4 gallons of water (I used Paul’s Granny’s old water bath canning pot to do most of my corn in, it held  4 gallons of water WITH 2 dozen ears of corn, then I had my stock pot with the last dozen ear of corn and only used about a gallon of water from that pot)

• 3 dozen ears of yellow sweet corn

• CANNING  Salt to taste (about 4-5  heaping tbsp, can use more later after you test your corn)

• NOTE_ My father in law makes a big churn of it and when he makes his he reaaallly likes his to have some tart.. some tang they call it.. so he will add hot water to his crock and then add the salt.. he said he adds enough to where an egg will float..

• 6 gallon churn

• a saucer plate that will fit inside the mouth of your churn, and a clean boiled rock that you will use for a weight, a light towel, or cheesecloth to keep bugs out, (if cutting corn off cob use a clean white pillow case  to hold corn in)

DAY ONE– Clean your churn first !!!!

Shuck your corn and get all the silk off

I use a soft brush to get the silk that sticks in the kernels, you can use a corn brush,

you can also use a potato brush, if you have a potato brush just use lightly as not to burst the kernels cause it is harder bristles

you cook your corn like your going to eat it on the cob. 5 minutes on unsalted boiling water.

Take out of water and put into a pan or your clean sink to cool.

After the corn is cooled decide if your canning your pickled corn or just eating it straight off the cob..  If you cut it off the cob you can pack more corn in there, so if you want at this point cut off the corn from the cob and pack into the crock or into a clean white pillow case, then into the  CLEAN churn. if doing on the cob you will just simply fill the churn with the cooled corn

Then you salt the water that you boiled it in..   use Canning Salt (do not overly salt just enough) , Let the salt dissolve in the water .. stir. I am using a 6 gallon churn, filling it 3/4 of the way filled, and I am doing 3 dozen ears of corn today so I have salted  about 6 heaping tbsp of canning salt in my  water.

• .. it should have a salty but not over bearing taste) but if you already know what you want then go for it.. but remember you can always add more salt later..
• – you may hear many people who will tell you to use a LOT more salt than this, but that  is because people used to keep the corn in their churns all the way through winter.. the salt helped keep the corn longer, some would have to soak their corn in water just to be able to eat it cause it was so salty.. so no matter what you hear, Don’t overly salt your corn unless you are planning on keeping it in the churn for a long period of time or if you really really enjoy it that strong, remember you can start out mild and work your way as strong as you like, like I said earlier though.. some know exactly what they like, they have it down to a science.. My father in law for one.. he uses enough salt to make a raw egg float.. and he is done with it till it is pickled so play with it.. make it your own)

• And if you do plan on keeping your corn remember you can always CAN IT, one of two ways, you can cut it off the cob before or after it is pickled, and you can take some of the smaller ears of corn and put in large mouth jars with brine and can it that way. So no need really to keep it in the churn, take this advice from my neighbor and mentor Thelma, who is 87 years old and makes this every year!

Tbsp X 6 to start out with

Let your salted brine cool completely (as to not continue cooking your corn and making it tough) and pour that water over the corn in your crock

your corn should be covered completely

put your hand down in the churn or crock your using and push down on the corn to see if it is covered well

put saucer plate in and the clean rock to weigh it down

cover with dish towel or cheese cloth with top on to keep bugs out as it goes through fermentation process

Leave it in a cool place like cellar .. I have a cellar but my churn is so heavy and big I am putting mine in the living room in a dark corner by the couch where it wont be bothered, right where I do my kraut every year, it is directly in the path of my air conditioner.

• 2nd- I get all my corn out and put into a big bowl,

• I take my canning pot and put my milk strainer on top of it and cover that with a cheesecloth or thin kitchen towel

and I pour my brine over,

straining out all the bits and chunks of scum that I do not want in my brine.

• if you did yours off the cob you can now Can your corn, you can cut it off the cob using a corn zipper or an electric cutting knife..

• if you want to can whole cob you can, about three cobs cut to size will fit in a wide mouth quart jar

• Pack your loose corn kernals

• after you pack pint or quart jars, you will cover with the brine leaving 1/2 inch head space

• then adjust hot lids and process by bringing to 10 lbs pressure and turning off the canner and letting the pressure drop to normal before releasing pressure…

Enjoy!

HOW TO EAT IT:

When ready to eat you can eat  your ears.. most just eat it off the cob with brown beans and cornbread

or you can cut it off the cob and put a little bacon grease, or pork fat and butter in the iron skillet and heat it up a little by  frying it.. really good with fried potatoes and onions..