|Crazy for Corn|
|by Betty Fussell|
The corn-crazy author who brought us the acclaimed but recipe-less The Story of Corn returns with "the missing recipes"more than 170 great-tasting...
1 - 10 of 168 for pickle corn
Peel off corn husks and be ... water bath canner for 15 minutes. Remove from canner and allow to cool for 24 hours before storing in a cool, dark place.
Boil corn as if to ... cool. Pour over corn and cover with lids. Let set for 7 days. Put jars in pressure canner, bring pressure up to 5 pounds to seal.
In a pot combine all ingredients except pimento. Bring to a boil. Reduce heat. Cook, stirring occasionally, for 1/2 hour. Remove from heat. Stir in ...
Put all ingredients except pickles in large pot. ... jars with sealable lids or put in any small jars and seal with paraffin wax. Good with ham or meatloaf.
Prepare beans as ... and cool. Boil corn on the cob. ... whole grain or pickle on the cob. ... cover with water and process to seal. May mix beans and corn.
Shuck, silk and wash ears of fresh corn. Corn may ... As the corn pickles, a scum ... cut off and fried. No need to can as it can be eaten from the crock.
Cook corn about half done. ... Place a small piece of hot pepper on top of corn. Seal. Be sure to pickle when signs are in the knees and on light of moon.
Bring to rolling boil. Boil corn that is really ... 15 days. Place in jars and process 10 minutes at 5 pounds pressure. Put corn in pillow slip to pickle.
In medium bowl, ... mix well. Add corn; spoon mixture ... container. Refrigerate several hours or overnight. Cut corn into 1-inch chunks before serving.
Wash and prepare corn in large container. ... pour over corn and cover tightly and store in cool place. This is also good for kraut and pickles and beans.
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