The old fashioned pickled corn recipe is pretty simple as far as the ingredients concern. You will need some ears of corn along with some salt and pure water. Sound so simple, isn’t it? But when it comes to completing the recipes, it takes about 30 days or more to reach perfection. The recipe requires fermentation; for some, it takes about 10-14 days, 20-25 days for some, but in most cases, it takes 20-30 days. I have taken 30 days every time I have prepared it.
You can prepare this meal in a few ways. For me, I used to have it like the ZOWA or really pickled. Then I shifted to the milder form. But my family members still like it really pickled. So, you will have to cook it the way you like it.
Another fascinating thing about this recipe is that it is one of the most suitable side dishes for any bean recipe. As a result, you will find the Pickled Corn & Beans as a single recipe in some restaurants and on the internet as well. So, you can try the KFC Green Beans Recipe during the fermentation process of the pickled corn recipe.
Ingredients
Remember, this recipe for pickled corn has nothing to do with the pickled corn on the cob recipe. This recipe requires:
- Fresh ears of corn (6 dozen). You can also use three dozen ears of corn. But for a standard serving, it takes six dozen.
- Cunning salt (1-2 cup)
- Fresh and clean water (1-2 gallon)
- Churn (6 gallons). It is a bit optional. You can also complete this recipe without this ingredient.
Instructions
- Take fresh corns, shuck, and get rid of the corn silk (children can do this job well). Then take a large stockpot and fill it up with water and boil it over high heat. After that, scorch the corn ears for 2-4 minutes and remove them immediately. You can place the ears of corn over the counter or table of your kitchen until it gets cool enough to handle.
- At this stage, you apply either of the following methods:
- Packing the corn in 1-gallon jars without separating the corn from the corn ears.
- Laying the ears in the 8-10 gallons crocks.
- Removing the corn from the ears and filling a cotton pillowcase (white) with the corn. Then lay the pillowcase in the crock.
I recommend using the crock method for consistency.
- Now, mix 1-gallon water with 1 cup of salt and stir the mixture until they are dissolved. You may need more of this brine based on the method you have used from the methods mentioned above.
- Then pour the water-salt brine into the crock or jars. For crock, use a dinner plate (stoneware) or glass upside down on top of the crock. Then to weigh it down, use a stone. In the jars, screw flats and rings the jars very loosely so that they don’t burst or bulge during the fermentation. Ensure you cover the crock with plastic wrap or a loose piece of cloth to prevent bugs or dust during the process.
- Then set the crock or jars in a place with a steady cool temperature for 28-30 days. You must check the brine level frequently and add more brine if need be. If you notice scum during the fermentation, skim it off by replenishing liquid. Then cover it the same way again.
- After 28 days, you can either leave the corn in a crock or lose the corn in canning jars for making Sauerkraut. The only thing you need to do vigilantly is to check the brine level and replenishing if need be.
- For gallon jars, keep the corn in a can or under refrigeration in hand tighten condition. Do it in the same way as you have to do for Sauerkraut.
- Then you can serve it after rinsing and boiling in water and butter. Or you can eat it from the jar directly for the pressure canned Sauerkraut.
Tips and Tricks
Humidity is a very crucial factor in degerming the perfection of this recipe. So, if you want to get the standard pickled corn, keep the corn in a considerably steady cool temperature.
There is a legend about adding additional salt to the corn. But it is fairly unnecessary to do so. Remember, you can always taste the dish and adjust the taste by adding salt anytime you want. But if you add more at first, it will take a hard effort to get rid of it. So, start by adding a small amount of salt.
Nutrient Information
| Nutrition Fact (2349 g) | Value | Daily Value |
| Calories | 349.1 (1,441.08kJ) | – |
| Total Fat | 4.1 g | 6 % |
| Saturated Fat | 0.6 g | 3 % |
| Cholesterol | 0 mg | 0 % |
| Sodium | 55 mg | 2 % |
| Total Carbohydrate | 81.2 g | 27 % |
| Dietary Fiber | 9.1 g | 36 % |
| Sugars | 10.2 g | 41 % |
| Protein | 10.7 g | 21 % |
| Vitamin A | 1.2mg | 41% |
This old fashioned pickled corn recipe is not something where you will find the honey spot of your preference the first time you try it. Rather you have to go through the trial and error method a few times to reach perfection. Sometimes you will find the ZOWA form better, and sometimes the milder form. You can also adjust the recipe taste by mastering the use of cunning salt.
Take your time, finish the recipe carefully. Don’t forget that there is something called the trial and error process.