I reminisced at our local farmers market when I saw cutesy little 5 ounce jars of pickled corn selling for $4 to $5. My mouth watered. Returning home I searched out Grandma's handwritten recipe card which chronicled:
- 2 quarts immature field corn ears, picked when only 2-3 inches long
- 1 cup water
- 2 cups sugar
- 2 cups white vinegar
- 2 tsp salt
- 1 tbsp pickling spice tied in a bag.
Husk and boil the corn for 4 minutes, no longer. Pack it into hot sterilized jars and cover with syrup made by boiling the other ingredients for 5 minutes.
Seal and store in your basement and bring them out when you want to intrigue your most interesting guests. Delicious.
A gallon tin of baby corn ($4.00 from local supermarket) produced 20 - 8 oz jars of this delicacy.
By Sean C
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