Description

Pickled corn on the cob
Finally speet corn... last year I can not wait for this moment, to preserve the young, small cobs, which then can be used in salads.

Ingredients

  • Corn

  • Water

    1 l

  • Salt

    2 Tbsp

  • Sugar

    2 Tbsp

  • Vinegar

    2 Tbsp

  • Bay leaf

    1 piece

  • Allspice

    3 piece

  • Black pepper

    3 piece

Cooking

step-0
These are the ears we need. Wrote the number, I can't say for sure. My husband and I were together, he in his tobacco, I in his. And to weigh-I didn't know that... my Husband said that about 15 kg.
step-1
Clean the cobs from the green leaves and "wig". Oh, and boring this job is... it is Necessary very carefully, kacanicki delicate, fragile-break. Along the way, sort them by size (length).
step-2
Put on the fire a pot of water, put on the bottom a few leaves of the corn-to heighten the flavor.
step-3
Once the water is boiling, put kochanchiki and blanshirovat 2 minutes.
step-4
Let cool slightly and spread on banks. I had used banks 0.5 l,0,7 l and one 1 l
step-5
In a jar 0.5 l pour 2 tbsp of vinegar, put 3 peas peppers and 1 Laurel. In a liter of water diluted with salt and sugar, boil 2 minutes. Fill jars with a marinade. Put in large pot jars, cover with lids (the bottom cover with a towel). Do with the moment of boiling cans 0,5 l-1,5 hours, banks, 0,7 l-2 hours and liter 2.5 hours. Take out, roll covers, turn upside down and wrap it up. Stand in this position for DAYS!!!
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