How to Pickle Corn in a Crock

Ingredients:

- Fresh corn on the cob

- Water

- Salt

- Sugar

- White vinegar

- Pickling spices (optional)

Equipment:

- Crock or large ceramic/glass container with a lid

- Canning funnel

- Ladle

- Clean cheesecloth or muslin cloth

- Rubber band or string

- Measuring cups and spoons

Instructions:

1. Prepare the Corn:

- Husk and clean the corn cobs, removing any silk or blemishes.

- Cut the corn cobs into 1-inch (2.5 cm) pieces.

2. Prepare the Crock:

- Thoroughly wash the crock or container with hot soapy water and rinse well to ensure it is clean and sanitized.

3. Make the Brine:

- In a large pot, combine water, salt, sugar, vinegar, and pickling spices (if desired).

- Bring the brine mixture to a boil over medium heat, stirring until the salt and sugar are completely dissolved.

4. Add the Corn to the Crock:

- Place the corn pieces in the clean crock.

5. Pour the Brine Over the Corn:

- Carefully pour the hot brine over the corn, ensuring that all pieces are submerged.

- Leave about an inch (2.5 cm) of headspace at the top of the crock.

6. Cover the Crock:

- Cover the crock with a clean cheesecloth or muslin cloth.

- Secure the cloth with a rubber band or string to keep it in place.

7. Store the Crock:

- Place the covered crock in a cool, dark location for fermentation.

- The ideal temperature for pickling is between 55-70°F (13-21°C).

8. Fermentation Process:

- Allow the corn to ferment for 2-4 weeks, depending on your desired level of sourness.

- During this time, the corn will naturally ferment, producing lactic acid, which gives it its characteristic tangy flavor.

9. Check and Adjust the Brine:

- Periodically check the crock and ensure the corn remains submerged in the brine.

- If necessary, add more brine to keep the corn covered.

10. Taste Test and Adjust:

- After 2 weeks, start taste-testing the corn to determine if it has reached your desired level of sourness.

- You can adjust the flavor by adding more salt or sugar, if needed.

11. Canning or Storing:

- Once the corn is pickled to your liking, you can either store it in the refrigerator or can it for longer preservation.

- If canning, follow proper canning procedures to ensure safety and quality.

12. Enjoy:

- Your pickled corn is ready to enjoy!

- You can use it in various recipes or simply as a tangy snack.

Tips:

- Use fresh, high-quality corn for the best flavor.

- For a more intense flavor, use a combination of white and yellow corn.

- Add pickling spices like mustard seeds, celery seeds, dill, or fennel to enhance the flavor profile.

- Ensure that the corn is fully submerged in the brine to prevent spoilage.

- Always follow food safety guidelines when pickling to ensure the safety and quality of your pickled corn.