Young pickled corn. A very simple recipe.

Pickled corn on the cob for the winter is easy to prepare and stores perfectly.

How to do without pickled corn in winter? It's simply impossible. Children eat it with pleasure, it is an excellent addition to side dishes, and you can’t do without it in salads. And if it’s not store-bought, but home-made, you won’t be able to tear yourself away from it at all.

Marinating corn on the cob

Cobs marinated according to this recipe turn out a little spicy, but without losing the natural sweetness characteristic of this product. This unusual combination of two opposite tastes gives the dish a certain sophistication and creates a magical atmosphere.

You will need:

  • 4 cobs;
  • 3 full glasses of water;
  • 2 cups wine vinegar;
  • 2 without top art. l. salt;
  • 2 chili peppers;
  • 6 without a mound of art. l. Sahara;
  • 1 sprig of fresh celery;
  • 1 medium onion.

How to pickle corn at home:

  1. Water is poured into a deep bowl, vinegar is added, as well as sugar and salt.
  2. The water is placed on a heated stove and boiled. The brine is boiled until the sugar is completely dissolved and only after that is it set aside to cool.
  3. The corn is cut into rings and placed in jars, which should already be washed with soda and sterilized.
  4. The onion is cut into fairly thin half rings.
  5. Celery and pepper are simply chopped with a knife.
  6. Chopped onions and chopped celery and pepper are placed in jars with chopped corn rings.
  7. The slightly cooled marinade is poured into all the jars so that the entire contents are covered.
  8. Without covering the jars with lids, they should be cooled.
  9. After the corn has cooled, the jars are sealed and moved to the refrigerator.

Tip: The process of separating the grains directly from the cobs can be made easier. To do this, just immerse the corn in boiling water for a couple of seconds and remove it. Cool under cold water or place on ice. Only after this begin the separation process.

Important! It is necessary to preserve only those specimens that have just been collected. From the moment of their collection to the start of canning, a maximum of half a day should pass.

Pickled corn on the cob recipe


This is perhaps the easiest and fastest way to marinate this demanding product. An excellent option for those who don’t like to spend a long time fiddling with preservation and struggling with several stages of pouring to achieve high-quality sterilization.

You will need:

  • 7-8 ears of young corn;
  • 1 without top art. l. salt;
  • half a glass of sugar;
  • couple of st. l. vinegar;
  • 1 PC. aspirin.

Canning corn at home with aspirin:

  1. The corn is cleaned and cut into barrels.
  2. Prepared specimens are placed in clean and always completely dry jars.
  3. All remaining ingredients are poured on top.
  4. Filled jars are filled with boiling water.
  5. This is followed by an hour-long sterilization of each jar.
  6. Upon completion of the sterilization process, the jars are rolled up and turned over.
  7. All that remains is to wrap them carefully.

Important! It is necessary to clean the cobs of leaves and hairs very carefully. Literally one missed hair can cause the marinade to darken.

Tip: The process of blanching cobs is no less important than sterilizing jars. If you ignore it, the brine will most likely darken in the near future, and accordingly the product will no longer be suitable for serving on the holiday table. And it’s not a fact that household members will want to eat such a creation.

Marinating corn for the winter with vegetables


Just imagine - pickled vegetables with aromatic, juicy and crispy corn, your mouth will immediately water. An incredibly colorful and tasty preparation that can turn the grayest day into a holiday. These are the emotions that are evoked by such an original, elegant assortment of vegetables, which would be incomplete if it did not contain corn.

You will need:

  • 4-5 corn cobs;
  • 1 large carrot;
  • half kg. zucchini;
  • 1 PC. sweet red pepper;
  • couple of st. l. salt;
  • couple of st. l. Sahara;
  • a third of a glass of apple cider vinegar;
  • 2-3 sprigs of parsley and dill.

Recipe for pickled corn beans for the winter:

  1. The cobs are boiled in purified water for at least a quarter of an hour.
  2. The cooked corn is placed on a plate, and the water is left for preparing the filling.
  3. The grains are cut from the cob very carefully, but with fairly confident movements.
  4. Vegetables are cut into small cubes, the size of which should correspond as much as possible to the size of the corn kernels.
  5. The vegetables are poured into a container with corn and mixed. The result is a colorful assortment.
    Dill and parsley are placed in jars, only after that assorted vegetables are poured into them.
  6. One and a half liters of the broth that remains after boiling the corn is placed on the stove to heat up.
  7. Bulk components such as sugar and salt are added to it.
  8. After the filling boils, the only unused component is added to it - vinegar.
  9. The hot filling is poured into the jars to the very edges, so that even a little spills out.
  10. The jars are covered and pasteurized for at least forty minutes.
  11. After pasteurization, they are rolled up and turned over.

Important! Corn itself is very finicky. She really doesn’t like to stand sealed in jars, and strives to break out of them. To prevent this from happening, the sterilization process must be taken very seriously. Sterilize jars both empty and filled with corn. Be sure to boil the lids. And to top it all off, additional sterilization is carried out using wrapping. Only if all these conditions are met can you be sure that the jars will remain undamaged.

Tip: the ideal pouring temperature for pouring into jars should be a minimum of 75 and a maximum of 80 degrees. It is this temperature regime that is considered the most favorable for such a capricious product.

How to pickle corn for the winter


This recipe acquired this name due to its characteristics. It does not involve sterilization, such a long and grueling process. In addition, the recipe allows you to roll up both grains and whole cobs (well, this is for the really lazy). Despite the ease of preparation, there is no need to put the jars in the refrigerator; they will stand perfectly in the pantry or just on the kitchen shelf.

You will need:

  • 15 ears of young corn;
  • 1 tbsp. l. salt;
  • 2 with a heap of Art. l. Sahara;
  • 2 tbsp. l. vinegar.

How to pickle corn at home:

  1. The cobs are cleaned of all hairs without exception and washed under running water.
  2. The prepared cobs are placed in a pan and filled with water.
  3. The cobs are blanched for just a few minutes.
  4. After the end of the heat treatment process, the corn is tipped into a colander and cooled under the influence of cold running water.
  5. Once the corn has cooled and dried a little, it can be placed in jars. You can leave it in the form of cobs, or you can, by analogy with store-bought, cover only the grains. To do this, you will need a sharp knife that can easily cut the grains.
  6. After the corn is tightly placed in jars, it is poured with boiling water and steamed for about a quarter of an hour.
  7. Once the time has expired, the water is drained and heated again. This time you need to add sugar, salt and vinegar to the water.
  8. Jars of corn are filled with the resulting filling to the very top and rolled up.
  9. Be sure to wrap the rolled up jars so that the corn warms up well and evenly.

Important! Canning is possible only if there are young, juicy cobs. In order to choose exactly young, juicy cobs, you should lightly pry the skin on the grains. If juice is released, the corn is suitable, but if only starch is visible, it is not suitable for pickling. The age of the corn is also indicated by its appearance. Young ears are characterized by succulent leaves and light hairs even at the base.


The process of preparing such corn is very painstaking and time-consuming, which can be intimidating at first. But it is precisely this that provides maximum protection for jars from explosion and lids from swelling. Accordingly, this particular corn will definitely please its owners in winter.

You will need:

  • 6 young ears;
  • 3 without a mound of art. l. Sahara;
  • 5 pieces. black pepper;
  • a pair of laurel leaves;
  • 1 with a mound of Art. l. salt;
  • 2 tbsp. l. vinegar.

Homemade pickled corn:

  1. The cobs are cleaned and immediately filled with water.
  2. Place the container with corn on the fire and cook for ten minutes.
  3. The boiled cobs are placed in a colander and at least dried a little.
  4. The corn is laid out as tightly as possible in jars that have already been pre-sterilized.
  5. Vinegar and spices are added to each jar.
  6. To fill, put water with sugar and salt on the fire and boil.
  7. The jars are filled with prepared, always hot, filling.
  8. Filled jars undergo another sterilization, which lasts an hour and a half.
  9. The cans just need to be rolled up and wrapped carefully.

Undoubtedly, canning corn for the winter is a painstaking process. But then how many different salads can you prepare, what masterpieces can you create? And simply, corn itself is an excellent snack. Children generally eat it with a spoon straight from the jar. And it contains so many vitamins that are sorely lacking in winter.