Marinated corn: canned in the cob and grains

Marinated corn is very tasty and easy to prepare. It can be used all year round, adding grains to salads and various hot dishes, or served as a garnish. Corn can, of course, be frozen or dried, but still in the canned form it will be much more juicy and interesting. Harvested grain at home and the cobs in their properties and qualities surpass the store products, which often do not have the most useful additives.

Marinated corn cobs

Marinate preferably young milk cobs with well-formed grains of sugar varieties. The preparation of such corn will take much less time than the mature.

Without vinegar

We will need such ingredients:

• small cobs;
• liter of water;
• 15 g of salt.

We release corn from leaves and fibers, rinse under running water. We put a pot on the stove, pour in water, lay out the kochanchiki and after boiling cook them for 5-7 minutes. With the help of noise, we take the corn from the water and leave it on the platter to cool it.

Cooking marinade: in a liter of water, dissolve the salt and bring to a boil. Turn off the gas supply and remove the pan from the plate.

In clean dry cans, lay out the cobs and pour the marinade up to the top. We put a wide container on the fire, put a trellised liner on the bottom, pour water and sterilize corn in jars for an hour. We roll up the preservation, turn it upside down and wrap it in a blanket. After the jars with the contents have completely cooled down, transfer them to a cool place for storage.

With vinegar

Prepare the products:

• several young koichunchikov corn( per 1 liter jar);
• tablespoon of sugar;
• half a tablespoon of salt;
• 2 tablespoons of vinegar.

In this cooking variant, you do not need to pre-boil the cobs. We release them from leaves and fibers, thoroughly rinse under running water and put them in the jar tops to the top. Pour salt, pour in the indicated amount of vinegar, add sugar and pour everything up to the top with cold water.

Sterilize the corn in a wide container for an hour, then immediately seal it, cool it at room temperature under a rug and send it to the cellar or cellar.

Note! Thanks to vinegar, corn marinated in this recipe acquires a pleasant slightly sharp taste!

Spicy

We will need:

• 550 g of corn;
• teaspoon of vinegar;
• tablespoon of salt;
• a pair of laurel leaves;
• one and a half liters of water.

We release the kochanchiki from the leaves, remove the fibers and rinse the corn under running water. We put it in a saucepan and cook on medium heat for a quarter of an hour. We get out of the water and cool it on a plate.

Meanwhile, we are preparing marinade: in this amount of water, dissolve the salt and bring to a boil.

At the bottom of the sterilized jar, 3 liters in volume, we lay laurel leaves, add vinegar and corn cobs. Fill all with boiling salted water, cover with lids and send it to sterilization. After 40 minutes, remove the jars from the boiling water and immediately roll.

With greens

Products to be prepared:

• young cobs;
• fresh parsley;
• fresh fennel;
• leaves of currant;
• 3 tablespoons of vinegar;
• tablespoon of salt;
• a couple tablespoons of sugar.

Rinse the cleaned corn and cut it into small pieces - washers. Fold them in a saucepan and boil for 30 minutes.

Important! The water in which corn was cooked, do not pour out - it will be useful to us when preparing marinade!

At the bottom of the sterilized jars we lay one branch of fresh greens and one piece of currant, the cut corn on top. We put everything very tightly.

Make the marinade: for one and a half liters of water, in which the cobs were brewed, add the specified amount of salt and sugar, bring to a boil, then pour vinegar and immediately remove from the plate. Fill hot marinade corn in jars, cover with covers and sterilize everything for 40 minutes with a weak boil.

Note! This time is designed for sterilization of half-liter cans, if their volume is greater, then the time should be increased - liter cans about an hour, and a half-liter about 1 hour 20 minutes.

After the sterilization the cans are rolled up, turned upside down and let cool at room temperature. We store in a cool place.

Pickled corn kernels

Marinated corn kernels are good because they are more convenient ingredient for further use. They no longer need to be separated from the head - just open the jar and add the product to the dish.

Sweet grains

• 700 g of corn kernels;
• liter of water;
• a couple tablespoons of sugar;
• tablespoon of salt.

With the help of a sharp knife we ​​cut corn from the ears, put them in a colander and boil in boiling water for five minutes.

Make the marinade: bring the water to a boil( you can take one in which you blanched the grain) and add sugar and salt to it.

Half-liter jars are sterilized above the steam, letting them dry and fill with ¾ of the volume with the grains. Fill with a hot marinade, not reaching the top edge by about a centimeter. We cover with lids and sterilize in boiling water with a minimum gas supply for 2-3 hours. We roll up the preservation and let it cool down, turning the necks down.

Grains with vegetables

Pickled corn kernels with vegetables is a ready-to-use dressing for soups and other dishes, which is sure to come in handy in the winter. To prepare it you will need:

• 800 g of grains;
• small zucchini;
• a pair of Bulgarian peppers;
• two carrot roots;
• 5 peas of sweet pepper;
• tablespoon of salt;
• 4 tablespoons of vinegar.

Remove from the ears of corn and boil them in water for 20 minutes. Pour them into a bowl. Carrots are peeled and cut into small cubes. Bulgarian pepper and zucchini are washed under running water and also minced with a small cube. Prepared ingredients are mixed with corn kernels and fill them with stylized jars. We put a couple of peas of sweet pepper.

Prepare the marinade: pour a half liter of water into the pan, pour salt and sugar, bring to a boil, then add the vinegar and immediately remove it from the plate. Hot marinade pour the vegetable mixture and cover the lids.

Sterilize for 1-2 hours and immediately cork for the winter.

Tips and advice

1. If the corn you are going to marinate has turned out to be ripe, then it takes a little longer to boil it. Increase the indicated in the recipe cooking time should be twice or even three times, relying on the degree of softness of the product.
2. Separate the grain from the ears will be much easier if they are held for a couple of minutes in boiling water and then rinsed with cold water.
3. To ensure that the preservation is not guaranteed to explode, it must be sterilized 2-3 times and only after it is caked for storage.
4. For storage of pickled corn, it is advisable to choose a dark cool place. If you plan to keep the banks in the apartment, then try to place them wherever sunlight does not reach, for example, into the storeroom or to the lower cabinet of the kitchen set.