Combine vinegar, sugar and 1/2 cup water in a medium saucepan over low heat. Cook, stirring, for 3 mins, or until sugar dissolves. Bring to a boil then reduce heat and stir in corn, onion, cucumber, chili, coriander and turmeric. Cook for 2 mins, or until corn is tender. Let cool.
Meanwhile, cook hot dogs in boiling water for 5 mins, or until heated through. Drain. Place a grill pan over medium heat. Grill hot dogs and buns for 3 mins, or until golden brown. Arrange hot dogs in buns. Serve with pickled corn.
ash ears of fresh corn. Corn may be pickled on the cob or
Cook your White Hickory King Corn until done.
2). In
When the corn becomes roasting ears, boil the corn-on-the-cob and pack in a churn on the cob or if you prefer, cut the corn from the cob, sprinkling a thin layer of salt alternately with the corn. When the corn is pickled, it can be eaten directly from the cob or if you prefer it cut off, fry in bacon grease or butter.
The corn keeps well.
Cook corn until just tender; rinse until cold.
Leave on cob or cut off.
Put in jars.
Pour over a mixture of 1 gallon water, 1 cup salt and 2/3 cup vinegar.
Seal and let stand a few weeks.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
o a simmer.
Cut corn off the cobs. (A good
Shuck and clean corn silk from fresh corn. We usually give this job
Rinse the corn, and place in a large
Shuck and clean corn.
Cook until done.
Cut corn off of the cob and cool completely.
Put in jars.
Take 6 cups cooled water that you cooked the corn in and 1/2 cup pickling salt.
Mix well and pour over corn in jars.
Seal and put in a cool place.
Husk and silk corn and boil for about 5 minutes.
Remove from water and put in a churn or 10 gallon jar.
Dissolve 1 cup salt per gallon of fresh water.
Be sure corn is well covered.
Weight down with plate or some other suitable weight.
Tie cloth over vessel to cover.
Let stand 2 or 3 weeks.
Keep mold dipped off as it forms so that the corn will not be musty.
Corn can be cut off and canned if desired.
Silk and wash corn.
Place in large pots
Before cutting corn off the cob, parboil long enough to set the milk in the kernels.
Cut the corn off the cob, but do not scrape the cob.
Pack cut corn into quart jars.
Place 2 heaping tablespoons of coarse pickling salt in each jar; fill with water. Seal tight and store in a cool place.
To serve, rinse before cooking.
Cook corn until just tender; rinse until cold.
Leave on cob or cut off.
Put in jars.
Pour over a mixture of 1 gallon water, 1 cup salt and 2/3 cup vinegar.
Seal and let stand a few weeks.
Cook corn on-the-cob until done.
Let cool and cut corn off. Fill jars to 1/2 inch from top.
Add 1 tablespoon of pickling salt and 1 teaspoon of vinegar.
Fill jars with real hot water and seal. Store in a cool place.
In a large saucepan, combine sugar, honey, vinegar, water, salt, celery seed, mustard seed and onion.
Bring to boiling and boil 2 minutes.
Add corn pieces.
Cover and simmer 5 minutes or until corn is tender.
Remove from heat.
Cool to room temperature.
Refrigerate until well chilled.
Cook corn about half done.
Either cut off cob or leave on cob.
Add 1 teaspoon salt to a quart.
Fill with water.
Place a small piece of hot pepper on top of corn.
Seal.
Be sure to pickle when signs are in the knees and on light of moon.
Clean corn and put in crock, as many as desired.
Mix enough water and salt to cover corn.
Let set 15 days.
Cut off cob and heat.
Put in jars.
Cover with hot water and seal.
Trim cobs and let stand in a warm place for 1 1/2 hours. Drain.
Chill in cold water.
Make a syrup of vinegar, sugar and spices tied in a cheesecloth bag.
Bring to boiling point and add corn cobs.
Cook 5 minutes.
Remove spice bag.
Fill sterilized jars with cobs and liquid.
Seal and store in a cool dark place.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.