Pickled Corn

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   Shuck, silk and wash ears of fresh corn. Corn may be pickled on the cob or cut from the cob. Boil corn, either whole or cut, for about 10 minutes. Rinse with cold water and pack in a crock. Cover corn with a solution of 1/2 cup salt to a gallon of water or if you are pickling whole ears, sprinkle each layer with salt and then add cold water. Cover with a plate and weight down with a heavy rock. Allow to stand for about 2 weeks in a dark cool place. As the corn pickles, a scum will form; you will need to skim this off periodically. Pickled corn can be eaten as corn-on-the-cob or cut off and fried. No need to can as it can be eaten from the crock.

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