Pickled corn pleases with sweet-salty flavor



May 19, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Carol Kendrick of China Grove, N.C., writes that she wants a recipe for pickled corn on the cob like that her mother made. "I remember as a child sneaking in our outside building, where Mom kept her crock. She would always yell, `It's not ready.' It tasted ready to me."

Jean Koon of Canton, Ohio, responded. She wrote: "I am from Spencer, W.Va. My mom made pickled corn and green beans when we were growing up. I had to find the recipe, since my mom passed away in 1994.

"I think this is the recipe and I hope it helps Carol Kendrick. I have kept jars of pickled corn for several years this way. Distilled water is used because most city tap waters contain chemicals that hinder the process."

Pickled Corn on the Cob

Makes 10 servings

10 small ears fresh corn

1 cup canning salt

1 gallon distilled water

Husk and silk corn and boil about 5 minutes. Cool in ice water until cold. Put ears of corn in large, wide-mouth jars. Mix salt with distilled water. Pour over corn until covered. Screw lids on loosely. Pickling should take about 2 weeks. Add more brine if necessary. After 2 weeks, tighten lids.

Tester Laura Reiley's comments: "My biggest problem in making this very easy recipe was finding jars that were big enough. I consulted several books and learned that you can cut the corncobs into short lengths [or even take the corn kernels right off the cob and brine just the kernels] if it helps you to fit them in the jars.

"The resulting corn can be eaten cold or at room temperature. It is still crisp and tooth-resistant, with a nice sweet-salty flavor. I might also add a tablespoon of white distilled vinegar to each jar to give it a more `pickly' character."

Per serving: 83 calories; 3 grams protein; 1 gram fat; 0 grams saturated fat; 19 grams carbohydrate; 2 grams fiber; 0 milligrams cholesterol; 787 milligrams sodium

Recipe requests

Laura Ayres of Powell, Tenn., is seeking a recipe for a salad made with frozen spinach, which is drained dry, and lemon Jello. It is served in a department store lunchroom in St. Petersburg, Fla.

Barbara Nova of Cayucos, Calif., says she is seeking a recipe for a "lemon pie which uses the entire lemon, peel included. All I can remember is that the lemon was sliced very thin and immersed in sugar for a time before other ingredients were added."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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