Pickled corn is an excellent sweet and sour side dish for a festive and casual table. The best way to harvest it for the winter is pickling. Simple, but tasty types of blanks will be discussed in this article.

Pickled Corn Properties

Corn is common in Asian and Oriental dishes. It is also widely used in diet and baby food.

Among the beneficial properties, the most important are the following:

• dietary - it is used in diets for weight loss;
• antioxidant - delays the aging process of the body;
• food - has a high nutritional value, as well as low calorie content: 100 g of the product is only 26 calories; low fat content; low in carbohydrates.

Benefit

Young corn has a low calorie content, but this does not mean that it is not healthy. These yellow grains provide the functioning of several internal systems of the body, including those involved in the generation of cells, prevent constipation and other pathologies. It is a good source of fiber and vitamin C.

• Useful features of pickled corn:
• contributes to the normalization of the cardiovascular system due to the large amount of fiber;
• It is digested for a long time, which allows you to feel fuller longer;
• normalizes digestive processes;
• improves vision due to the high content of carotenoids;
• delays the aging process due to antioxidant properties;
• improves the texture of the skin, helping to remove acne;
• enhances blood circulation, which improves the nutrition of hair roots and ensures their growth;
• prevents anemia.

Harm and contraindications

Juicy sweet yellow grains, of course, are useful, and their merits are undeniable, but there is a flip side to the coin. Not everyone can eat them and not always.

• Corn is harmful or contraindicated in the following cases:
• the presence of allergies: a rash on the skin, swelling of the mucous membrane, vomiting after its use;
• there is a risk of vitamin deficiency (pellagra) with a large amount of consumed product;
• the presence of diabetes mellitus: the product raises blood sugar;

A high percentage of starch can cause bloating and flatulence. Consuming large amounts of corn can cause indigestion. The product contains high amounts of sugar, which can lead to tooth decay. Such a problem rarely occurs, but pay attention to oral hygiene after eating cereals is still necessary.

Important! Corn is a potentially “bad” product for anyone with bowel problems. It contains prolamins, a class of proteins that the body cannot properly break down.

Almost all of the side effects of eating corn come from overuse. To avoid problems, simply control the portion sizes.

How to choose and prepare corn

When buying corn, choose straight, full ears of gold without damage. Never buy cobs with the husk removed that has been in the sun all day. The same applies to cobs with discolored husks. This sign indicates their solid age.

Before cooking, store the product in the refrigerator without removing leaves. Try to ensure that no more than 2 days elapse between purchase and storage. You can also store cobs in a plastic bag. This extends the shelf life.

Did you know? The first Mexicans began to cultivate corn 6000–10,000 years ago. Later, Native American tribes taught white settlers how to make these delicious grains, including popcorn. It was the Indians who first began to eat popcorn cereal for breakfast with milk and sweet syrup.

Before use, the product is cleaned of husks and stigmas. For harvesting, cobs or whole grains are used. In the second case, the ears are pre-boiled to remove the grain. Large heads of cabbage can be cut into several parts. In addition, very small ears are pickled.

The best recipes for pickled corn on the cob at home

Corn is one of the cereals that can be prepared and eaten in many ways. It is prepared in the usual marinade filling, as well as in various sauces. On the table, the product is most often served with rice, onion or chili.

Simple recipe

The simplest marinade consists of salt, sugar and vinegar. And the easiest way to cook is to sterilize the raw materials along with the marinade.

Ingredients for 3 L Jars:

• 5-7 ears;
• 30 g of salt (1 tablespoon);
• 60 g sugar (2 tbsp.spoons);
• 3 tbsp. tablespoons of vinegar.

Important! Sugar in corn quickly turns into starch at temperatures above + 25 ° C, so you need to cook it within 1-2 days after harvesting.

Cooking:

1. Peel the cobs of husks and stigmas (hairs on a head of cabbage).
2. Wash them.
3. Wash containers for preservation in hot water.
4. Place the cobs in prepared containers to the shoulders.
5. Add 1 tbsp. a spoonful of salt in each container.
6. Add 2 tbsp. tablespoons of sugar.
7. Pour 3 tbsp. tablespoons of 9% vinegar.
8. Pour boiling water.
9. Place a small dishcloth in the pan for sterilization, place a jar and pour water.
10. To cover with a lid.
11. Sterilize after boiling for at least 1.5 hours.
12. Remove from sterilizer.
13. Roll up containers with lids.
14. Leave to cool.

Video: Pickled corn on the cob

No sterilization

The method of preparing corn without sterilization is to pour marinade in the same way as for other vegetables.

Ingredients for 3 L Jars:

• 5-7 ears;
• 30 g of salt;
• 60 g of sugar;
• 2 tbsp. tablespoons of wine vinegar;
• 1 bay leaf.

Cooking:

1. Peel the cobs of husks and stigmas and wash.
2. Rinse containers and sterilize.
3. Boil the cobs in a sufficient amount of water for 40 minutes (it should completely cover the corn).
4. Put them in jars to the shoulders.
5. Pour the corn with the existing broth, add bay leaf and leave to cool.
6. Drain the cooled broth into the pan.
7. Add 1 tbsp. a spoonful of salt per tank.
8. Add 2 tbsp. tablespoons of sugar.
9. Pour in 2 tbsp. tablespoons of 9% vinegar in a jar.
10. Boil and refill the cobs with marinade filling.
11. Roll up cans with lids.
12. Leave to cool.

Sweet

To prepare sweet corn, heads of milk ripeness are selected. To select, press your finger on the grain. If juice is secreted, this is an ear of corn that is great for conservation.

Ingredients:

• 1 kg of grains;
• 60 g of salt (2 tablespoons);
• 180 g of sugar (6 tbsp. Tablespoons).

Did you know? Corn is not only eaten. Among its 3,500 applications there are non-food items: soap, anti-corrosion agents, fireworks, paints, dyes, aspirin, antibiotics, glue, laundry detergents and even plastics.

Cooking:

1. Cob peel and snout and wash.
2. Put them in a pan, add water and boil for 20 minutes, and then let cool in the broth for 10-15 minutes.
3. Take out the cobs, cut the grains into a bowl with a sharp knife.
4. Place the beans in a pan, pour clean water and boil for 1 hour.
5. The parts of the head that float to the surface should be removed with a spoon.
6. Sterilize containers and lids.
7. Pour grain into prepared containers.
8. Pour in broth, add sugar and salt.
9. Sterilize and roll up the lid.
10. Leave to cool.

With vegetables

When preparing pickled corn with vegetables, the list of ingredients and their quantity may vary. It depends on the individual taste or characteristics of national cuisine. But the cooking scheme will be the same.

Ingredients:

• 1 ear;
• 1 zucchini;
• 1 carrot;
• 1 celery root;
• several cauliflower inflorescences;
• 2 sweet peppers;
• 1 teaspoon of salt;
• 1 tbsp. a spoonful of sugar;
• 1 tbsp. a spoon of vinegar;
• ground pepper and spices to taste.

Cooking:

1. Peel the cobs, husk and wash.
2. Put them in a saucepan, pour water to cover the corn, and boil for 20 minutes, and then let cool in the broth for 10-15 minutes.
3. Remove the prepared heads of cabbage and cut the grains into a bowl with a sharp knife.
4. Wash and sterilize the container, prepare the lids.
5. Rinse, peel and chop vegetables.
6. Mix components, including grains, to evenly distribute them.
7. Put the vegetable mass in jars.
8. A decoction of corn to use in the preparation of marinade, adding sugar, salt and vinegar.
9. Bring the mixture to a boil.
10. Pour the vegetables with marinade.
11. Sterilize preforms for 40 minutes.
12. Roll up the cans.

Useful Tips for Cooking and Eating

The selection of corn for canning and methods for its preparation have some features, be sure to consider them.

When preparing the cobs, take into account that:

• ears should be put in hot water - so they are better boiled;
• cooling - only by air, as this improves the taste;
• Do not rinse the final product with cold water, otherwise it loses its taste;
• when boiling, water should completely cover the ears;
• salt is not added during boiling - it will make the grains hard.

We hope you enjoyed the review of the benefits of pickled corn and how to make it. Put them into practice. It is not only tasty, but also beneficial for the body.