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Pickled Corn Recipe

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This recipe for Pickled Corn is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sweet Corn
Pickling/Curing Salt
Bottled Water
Directions:
Directions:
Select nice ears of sweet corn, well filled but not hard, and cook until done (as for table use). Wash thoroughly until cold. Pack in stone jar on the cob or cut off. Use 1 cup salt for every 1 gallon of water and pour over corn until corn is covered with salted water. Spread a cloth over the corn, tucking edges down around sides. Take hand and splash a small amount of vinegar on cloth. Weight down with a large weight and cover the jar with another cloth. Can in 7 to 14 days.
To can: Pack cold in sterilized jars and seal tight. Hot water bath for 20 minutes.

 

 

 

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