Corn can be prepared for future use. The most delicious option is pickling. For him, mature or very young ears, as well as husked grains, are suitable. Other vegetables and spices can be added to corn to vary the flavor of the dish.
Young canned corn
For this dish, you will need very young, still unripe ears - they have a delicate taste and crunch pleasantly on your teeth. The larger the cobs, the larger containers you will need for them. Very small specimens can be pickled in 0.5 liter jars.
You will need:
- 1 kg of young corn;
- 1 liter of water;
- 1 glass of 6% vinegar;
- 2 tbsp. tablespoons of sugar;
- 4 carnation buds;
- 3 bay leaves;
- 1 stick of cinnamon;
- 2 teaspoons of salt;
- 0.5 cups of vegetable oil.
Peel the cobs and sort by size. Then rinse the corn thoroughly. In a saucepan, mix the vinegar and water, add salt, sugar, cinnamon and cloves. Bring the mixture to a boil, put the cobs in a saucepan and cook for 10-15 minutes - the stumps should become soft. Transfer the marinated corn to a glass or ceramic bowl and leave in a cool place overnight, covered with a lid.
The next day, pour the marinade into a saucepan, bring to a boil, put the corn in it and cook for 5 minutes. Throw the corn in a colander, cool. Place the ears vertically in pre-sterilized jars and cover them with cold marinade. Put bay leaves in jars, fill each with calcined vegetable oil on top and close the lids. Store canned food in a cool place.
According to this recipe, you can also pickle other vegetables - peas, onions, cauliflower.
Corn with red pepper
The corn marinated in this way will be ready the very next day. Serve it as an appetizer or side dish with grilled meats and sausages.
You will need:
- 8 ears of corn;
- 1 liter of water;
- 0.75 liters of wine vinegar;
- 1 tablespoon of salt;
- 3 tablespoons of sugar;
- 2 chili peppers;
- 1 onion;
- 1 sprig of celery.
Peel the ears, rinse and cut into rings. Place the corn in a pot of boiling water and cook until soft. Discard vegetables in a colander and cool. Chop the onion into rings, peel the seeds and chop finely. Place the corn, peppers and onions in thoroughly washed jars and add chopped celery.
You can preserve not only chopped ears, but also husked grains. It is not necessary to boil them before putting them in jars.
Prepare the marinade. In a saucepan, combine water and vinegar, add salt and sugar. Bring the mixture to a boil and cook until the sugar is completely dissolved. Let the marinade cool and then pour over the prepared vegetables. Place the lids on the jars and let them stand at room temperature for 2 hours. Then put the containers in the refrigerator. The corn will be ready the next day.
