Pickled Corn In The Jar

1. 1

   Silk and wash corn.

2. 2

   Place in large pots and bring to a rolling boil for 20 minutes.

3. 3

   Pour off hot water and rinse in cold water.

4. 4

   until corn becomes cool enough to handle.

5. 5

   Cut corn from cob with a knife. (A tomato.

6. 6

   slicing knife works great).

7. 7

   Wash jars and lids in hot water.

8. 8

   Pack corn into jars up to the bottom rim.

9. 9

   (EITHER 4 QUART JARS OR 8 PINT JARS).

10. 10

    PINTS add (1)level teaspoon salt to each jar.

11. 11

    QUARTS add (1) Heaping teaspoon salt to each jar.

12. 12

    Fill jars up to the top rim with warm water.

13. 13

    Place lids and rings on jars VERY loose.Place in a cool place on a towel.

14. 14

    Let it work for 9 to 14 days. As water goes down in jars, add a little salt and fill water back to rim.

15. 15

    When pickling is done, tighten lids.

* Per serving · 4 servings · Values may vary.

No additional tips available.