Pickled Corn

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   1). Cook your White Hickory King Corn until done.

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   2). In another large pot mix 2 cups of vinegar to 1 gallon of spring water to a rolling boil. This is a step you estimate how much liquid you will need and you can always make another pot to finish up what amount of corn you have.

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   3). Sterilize pint jars and lids per Ball jar directions.

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   4.) Cool the corn until you can handle it, cut it off the cob and fill jars to 1 inch from the top.

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   5). Put 1/2 tsp of canning salt in the jar on top of the corn.

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   6). Fill with boiling liquid leaving 1/2 inch headspace.

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   7). Wipe rim of jars, place on sterilized lid and band, tighten snuggly by hand.

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   8). Place in a cool dark place to work, approximately 6 - 8 weeks.

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   9). When done working, you can take the jars of pickled corn, remove caps, fill with spring water again leaving 1/2 inch headspace, replace lid with clean lid and place in a water bath canner to seal for about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.