Brine Pickled Corn

		corn
		canning salt
		water
		pint-size jars

Shuck and de-silk corn then boil about 5-7 minutes. Cool in ice water until cold. Cut Corn from cobs but do not scrape cob (may leave on cob and chunk up into smaller pieces to fit into jars.) Put corn in pint jars, wide-mouth jars if left on cob. Use brine** to fill sterilized jars to 1/2 inch from top of jar. Screw lids on loosely. Pickling should take about 2 weeks. Add more brine** if necessary to keep all corn covered and not exposed. IF corn exposes it will go bad. After 2 weeks it should be done, tighten lids (I think if your not going to use these directly.. you should boil the lids and seal the jars). The corn can be eaten cold or at room temperature, or cooked!

Servings: 1

Cooking Tips

**Brine can be made using 1 cup canning salt to 1 gallon hot water.

Recipe Source

Source: Paula ARG Kernachan

After your corn has pickled, serve by opening a jar and draining off brine then rinsing off with cold water, fry in hot bacon grease, adding sugar, salt and pepper as desired. Try it with a splash of vinegar if you want more punch.

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