My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, July 9, 2011

Help! I Need A Recipe.

Last year I made pickled corn for a friend. A very simple recipe I found on line someplace. It was corn in a quart jar with salt, vinegar and I think a little sugar covered with distilled water. No processing. It was wonderful! Of course I didn't save the recipe and forgot where I found it, and nothing I search comes close. If anyone has the recipe I would love to have it. Thank you so much.


  1. did you google it?

  2. This is not quite it but it is the closest i could find! Maybe you can use it and leave some of the ingredients out!

    Pickled Corn Recipe

    Pickled Corn has a Fantastic taste. The cider vinegar and Sugar gives the Pickled Corn Salad Lips smacking taste.

    1/2 cup chopped onions

    1/2 cup diced green peppers

    4 tablespoons chopped pimiento

    3 tablespoons sugar

    3/4 teaspoon salt

    1/2 teaspoon celery salt

    1/2 teaspoon dry mustard

    1/2 cup cider vinegar

    1/2 cup water

    3 cups frozen whole kernel corn
    Combine all ingredients except corn; bring to boil.
    Lower heat; cover pan.
    Simmer 12 minutes; stir occasionally.
    Add frozen corn; raise heat.
    When boiling resumes, lower heat; simmer until corn is just tender (2 or 3 minutes); drain.
    Serve salad hot, or refrigerate and serve on lettuce leaves.

  3. Wow! I saw where you said you needed a recipe, and thought I felt the earth shift! No way!! lol

    Your illusive recipe sounds wonderful! I did a quick check through some of my books, but all recipes that are similar, require some cooking or processing, but I'll keep looking! I hope that someone finds the one that you are looking for!

  4. hi bev...i just got out my CORN LOVERS cookbook the other night...and i looked in there and they are all very similar to joyce's recipe.... i LOVE anything corn fact..i am growing the variety called Country Gentleman and just posted it on my sidebar yesterday !!!!

    we sure are getting right into the season for it....

    kary and l'il teddy

  5. When I read your first line, I thought I was reading the wrong blog!!! Since you remember the ingredients, I personally think you're talented enough to "wing it!"...:)JP

  6. I found this one. .close, but not exact. Maybe you could modify it.

    10 oz corn (frozen kernel, thawed)
    1 cup red pepper (finely chopped sweet red pepper 1 large)
    1/3 cup finely chopped onion
    1/4 cup pickle relish
    1/4 cup chopped celery (finely)
    1/3 cup distilled white vinegar
    1/3 cup vegetable oil
    1 tbsp sugar
    2 tsp prepared mustard
    1/2 tsp mustard seeds
    1/2 tsp celery seed


    Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.

    Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.

    Bring to boiling; boil 1 minute

    Pour over vegetables; stir well.

    Refrigerate, covered, overnight, stirring occasionally.

    Spoon relish into glass jar and tightly cover.

    Store in refrigerator up to 1 week.

  7. Here is another that is similar. I agree. .as talented as you are, you can create your own recipe!

    4 c. fresh corn kernels
    1 1/2 c. chopped green bell pepper
    1 1/2 c. chopped celery
    1 1/2 c. chopped onion
    1 1/4 c. sugar
    2 tsp. English style dry mustard
    1 tsp. salt
    2 tsp. turmeric
    2 tsp. celery seeds
    2 1/2 c. distilled white vinegar

    In a large saucepan combine all ingredients and 1/4 cup water. Bring the liquid to a boil, simmer for 15 minutes. Spoon the vegetables into jars, pour the liquid over them, and let the relish cool. The relish keeps, covered and chilled for about 1 month. Makes about 3 pints


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