Easy Pickled Whole Corn Cobs Recipe: Jarred Mountain-Style Corn

Name: Easy Pickled Whole Corn Cobs Recipe: Jarred Mountain-Style Corn
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4-6 cobs Whole Corn Cobs (Husks and silk removed, trimmed to fit jars); 4 cups Water; 4 cups White Vinegar (Distilled white vinegar 5% acidity); 2 tablespoons Pickling Salt (Non-iodized); 1 tablespoon Granulated Sugar; 4-6 cloves Garlic Cloves (Peeled); 4-6 sprigs Fresh Dill Sprigs; 1 tablespoon Black Peppercorns; 1 teaspoon Mustard Seeds; 2-3 leaves Bay Leaves

Learn how to pickle whole corn cobs right in jars for a delicious, rustic side dish or snack. This simple outdoor food tutorial shows you the steps to create flavorful, mountain-style pickled corn perfect for any meal. Enjoy this traditional preserving method.

#Pickled Corn

#Corn Cobs

#Canning

#Preserving

#Outdoor Food

#Rustic Cuisine

#Homemade

#Easy Recipe

#Vegetable Pickle

#Summer Food

Freshly Pickled Corn Cobs in Jars

Recipe Information

15m

Prep Time

10m

Cook Time

25m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

Calories

Protein

15g

Carbs

Fat

Rustic Pickled Corn Ready to Eat

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Colorful Jars of Pickled Corn

Instructions

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1
Clean corn cobs by removing husks and silk. Wash and sterilize jars and lids.
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5m
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Clean corn cobs by removing husks and silk. Wash and sterilize jars and lids.
5m
Ensure jars are completely clean to prevent spoilage. You can boil jars for 10 minutes to sterilize.
2
In a saucepan, combine water, white vinegar, pickling salt, and granulated sugar. Bring the mixture to a boil, stirring until salt and sugar are dissolved.
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In a saucepan, combine water, white vinegar, pickling salt, and granulated sugar. Bring the mixture to a boil, stirring until salt and sugar are dissolved.
5m
Taste the brine and adjust sweetness or saltiness if desired before boiling. Use non-iodized salt for pickling.

3
Place garlic cloves, fresh dill sprigs, black peppercorns, mustard seeds, and bay leaves into the sterilized jars. Carefully place whole corn cobs upright into each jar, trimming if necessary to fit.
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5m
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Place garlic cloves, fresh dill sprigs, black peppercorns, mustard seeds, and bay leaves into the sterilized jars. Carefully place whole corn cobs upright into each jar, trimming if necessary to fit.
5m
Pack corn tightly but without crushing to ensure even pickling. Use a funnel for easier filling.
4
Pour the hot pickling brine over the corn cobs, leaving about 1/2 inch of headspace from the rim. Remove any air bubbles with a clean knife or skewer. Wipe rims clean, then seal tightly with lids.
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3m
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Pour the hot pickling brine over the corn cobs, leaving about 1/2 inch of headspace from the rim. Remove any air bubbles with a clean knife or skewer. Wipe rims clean, then seal tightly with lids.
3m
Make sure no brine touches the rim before sealing to ensure a proper seal. Use a headspace tool for accuracy.
5
Allow jars to cool completely at room temperature. Once cooled, store them in the refrigerator. Wait at least 1-2 weeks before eating for best flavor development.
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Allow jars to cool completely at room temperature. Once cooled, store them in the refrigerator. Wait at least 1-2 weeks before eating for best flavor development.
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For longer shelf life and pantry storage, process filled jars in a boiling water bath for 10-15 minutes (adjust for altitude).