Pickled Corn-On-The-Cob

1. 1

   Husk and silk corn and boil for about 5 minutes.

2. 2

   Remove from water and put in a churn or 10 gallon jar.

3. 3

   Dissolve 1 cup salt per gallon of fresh water.

4. 4

   Be sure corn is well covered.

5. 5

   Weight down with plate or some other suitable weight.

6. 6

   Tie cloth over vessel to cover.

7. 7

   Let stand 2 or 3 weeks.

8. 8

   Keep mold dipped off as it forms so that the corn will not be musty.

9. 9

   Corn can be cut off and canned if desired.

No additional tips available.