I have been looking for the instructions on how to pickle corn for 28 years. My grandmother used to live in Kentucky and would send my brother and I pickled corn on the cob once a year as we were growing up.. We used to fight over it and my grandmother never sent enough. By the time that I was old enough to make it myself, she had passed away. Since my grandmother knew how to pickle corn by heart , she never felt the need to write it in recipe form and save it for those of us that were left behind. I have wanted to know how she had done this pickling process for years, asked on numerous forums and no one had any information. I also looked it up on google, again not much information. I do have a couple of quick questions , does this need to be refrigerated after it is done pickling or can it just sit in the brine at room temperature? Also how long will it keep after it has been pickled? Thanks a bunch for sharing this with all of us, now after 28 years of searching endlessly, I can finally have pickled corn again.
Wow! I am glad to have helped you. And so glad somebody else remembers it.
It's like relish, once it has been opened, I keep it refrigerated, but I remember that it was often kept in the cellar in winter at home, probably in summer too. Treat it like pickles as far as aging is concerned. If the brine becomes cloudy, then I wouldn't use it. Otherwise, it should last a few years. Since I am the only pickled corn eater around here, I don't make much at one time, just enough for me, so it doesn't last long.
Sorry I can't be more specific, I just have to tell you the way I know it, and since to most people it is unknown, I have no one else to ask.
Good luck, though, and I hope it works well for you.
Let me know!
Oh, I had relatives who lived in New Carlisle, they taught there, last name was Webb. I am not sure how big NC is, but you might have known them.
I don't recall anyone by the name of Webb. New Carlisle is pretty good sized, so I don't know a lot of people that live in this area unless they are close by. I know a lot of my neighbors, but that is pretty much it. I don't get out a lot, I'm a homebody and kind of hibernate. As to the pickled corn, the only thing that my mom and I can remember is that my grandmother sent it to us in a big jar in it's own pickled brine. Mom believes that it wasn't refrigerated and when she would take it out of the jar she would have to rinse some kind of mold or scum off of the ears of corn. She was grossed out by it so she didn't eat it, but my brother and I loved it and even sucked the juice out of the cob after eating the corn. It was quite sour and had a fermented smell that really wasn't the best smell in the world, but the taste was heavenly to us. I want to make it, so maybe I will refrigerate after it is finished fermenting. I have never fermented pickles, so I don't know if they need refrigerated after they finish the process or not. I just don't want it to spoil (if that is possible after fermentation), so maybe I should just be safe and keep it cold. Does your pickled corn have a sour taste or sound like what I described? Thanks for answering my post...Lisa
Maybe it does have a taste like you describe, but I usually rinse it and rinse it again. I usually eat it with green beans, too, all mixed together, so maybe that mixture does away with the fermented smell you describe. Not sure. I just know that once I open a jar, I always refrigerate.
Let me know how you do, I don't know anyone else who tries to make pickled corn around here, so I have nothing to compare mine to.
Good talking with you, best wishes for your pickled corn.
I hope you enjoy it as much as I do mine.
And I'll answer your post whenever you write.
hi.I have a couple of questions on your pickled corn.When it is in the jars or crock do you cover it,like wit ha rag or something?And do you just leave it in the crock and brine til you want to eat some,then rinse it a couple of times then eat??I've told my sister about this and she is going to try some when I email the recipe to her.thanks so much...
If you use a crock, then a plate or a top of some sort should be put on top. I always use jars and the tops that go with them.
Yes, I do leave it in the jars of brine till I want to eat it, but it needs to remain in a cool place, no more than 40 degrees or so. These days, I am more likely to refrigerate it after I use it for the first time. Yes, just rinse a couple of times and eat.
Treat it the same way you do when you open a jar of pickles or relish. Once opened, I usually refrigerate it. But that is also because I have no cellar to keep it in here, and because the temps are also unpredictable in my zone. Yesterday it was 80, today it was 53. Who knows about tomorrow...
Good luck, you and your sister. Let me know how you do.