Pickled Corn

1. 1

   Before cutting corn off the cob, parboil long enough to set the milk in the kernels.

2. 2

   Cut the corn off the cob, but do not scrape the cob.

3. 3

   Pack cut corn into quart jars.

4. 4

   Place 2 heaping tablespoons of coarse pickling salt in each jar; fill with water. Seal tight and store in a cool place.

5. 5

   To serve, rinse before cooking.

No additional tips available.