Canned young corn

For this dish you will need a very young, immature cobs - they have a tender taste and a nice crunch on the teeth. The larger the cob, the more containers they would need. Very small instances can be pickled in cans of 0.5 liter.

You will need:

- 1 kg of young corn;
- 1 liter of water;
- 1 Cup 6% vinegar;
- 2 tbsp. spoons of sugar;
4 clove Bud;
- 3 Bay leaves;
- 1 cinnamon stick;
- 2 teaspoons of salt;
- 0.5 cups of vegetable oil.

Cobs must be free from shells, and sort by size. Then rinse the corn. In a saucepan, mix the water with vinegar, add salt, sugar, cinnamon, and cloves. Bring the mixture to a boil, put in a pot on the cob and cook for 10-15 minutes - the penis should be soft. Put the corn in the marinade in a glass or ceramic dish and leave overnight in a cool place, covering with a lid.

The next day drain the marinade in a saucepan, bring to a boil, put the corn into it and cook for 5 minutes. Drain corn in a colander, let cool. Place the cob vertically in a pre-sterilized jars and pour the cold marinade. Put in jars Bay leaves on top of each pour heated vegetable oil and close the lid. Store canned foods in a cool place.
For this recipe, you can pickle other vegetables - peas, onions, cauliflower.

Corn with red pepper

Marinated so the corn will be ready the next day. Serve it as an appetizer or a side dish to grilled meat and sausages.

You will need:

- 8 ears of corn;
- 1 liter of water;
- 0,75 l vinegar;
- 1 tablespoon of salt;
- 3 tablespoons of sugar;
- 2 chili peppers;
- 1 onion;
- 1 sprig of celery.

Ears clean, wash and cut into rings. Put corn in a pot of boiling water and cook until tender. Drain vegetables in a colander and cool. Shred onion rings, pepper peel from the seeds and finely chop. Fold the corn, peppers and onions in a carefully washed jars, add the chopped celery greens.
Canning can not only chopped on the cob, but taken out of the context of grain. Boil them before putting in the jars is not necessary.

Make a marinade. In a saucepan, mix the water and vinegar, add salt and sugar. Bring the mixture to a boil and simmer until sugar is completely dissolved. Let the marinade cool and then pour over the prepared vegetables. Cover the jars and let them stand at room temperature for 2 hours. Then move containers into the refrigerator. The next day the corn will be ready.