Marinated Young Sweet Corn
Marinating young sweet corn banks the taste of summer’s underripe ears for winter, back when the kernels are still tender, juicy, and sweet. Instead of canning loose kernels, here the cobs go in cut into short lengths alongside the spices, so they look striking on the table and are ready to serve straight from the jar.
Everything rides on picking the right ears. Use corn at the milk stage: the kernels should be pale and dent easily under a fingernail. Overripe corn turns tough and starchy once marinated, and there’s no fixing it afterward. A 10-15 minute pre-boil softens the kernels and sets them onto the cob; cloves and black peppercorns supply the distinctive spiced aroma.
Worth noting
Pack the cobs into the jar tightly and upright so they don’t bob up and soak the brine evenly. Want more heat? Tuck a piece of chili or a garlic clove in with the spices. Serve as an appetizer or a side to meat, and save the marinade — it makes a ready base for a salad dressing.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Peel the husks off the young underripe ears and cut them into pieces 7-8 cm long (for 0.5 L jars) or 10-11 cm (for 1 L).
Boil the rinsed ears for 10-15 minutes and cool them in water.
Put the spices, herbs, and prepared corn ears into the jars, standing them upright.
Add the vinegar and pour in the hot salt-and-sugar solution.
Sterilize at 100 C for 20-25 minutes and seal.
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