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Pickled Corn

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Recipe - Pickled Corn with a Weston Corn Cutter

From the Weston Kitchen


  • 5 ears of corn
  • 1 ½ cups distilled water
  • ½ cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • handful cilantro, roughly chopped
  • 1 small red onion
  • 1 small jalapeno
  • 1 lime, juiced
  • 1 teaspoon cumin
  • ½ teaspoon chili powder (omit if spiciness isn't your thing)


Pickling corn is a great way to preserve it. You can go as simple as filling a jar with the corn and a little vinegar and water. Our recipe is only a little more complex, adding a few more ingredients for a much bigger flavor when you open the jar later on. It makes for an excellent salsa, a great add-in for salads, and is even delicious as a side, on its own.

  1. Use a Canning Kit to sterilize your jars.
  2. Boil together the water, salt and sugar until the salt and sugar are dissolved. Allow to cool.
  3. Use your corn cutter to remove the corn kernels from the cob.
  4. Dice the jalapeno and onion finely.
  5. In a large bowl, mix together the corn, onion, jalapeno, lime juice, cumin & chili powder.
  6. Use a canning funnel to load the corn mixture into jars.
  7. Combine the water and vinegar and stir to combine. Pour into the jars, over the corn, leaving ½ inch head space.
  8. Use your Canning Kit to safely can the pickled corn in a water bath. For short term storage, you can skip the canning and refrigerate the jars. After a week of pickling in the refrigerator, remove the corn and enjoy!
  9. If you canned the corn, store in a cool, dry place for up to a year.
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