Pickled Corn

Total Time: 1082 hrs Preparation Time: 2 hrs Cook Time: 1080 hrs

Ingredients

• 20 ears of hickory king corn on the cob
• 1 gallon of heinz vinegar
• 1 cup canning salt

Recipe

• 1 1). cook your hickory king corn until done.
• 2 2). in another large pot mix 2 cups of vinegar to 1 gallon of spring water to a rolling boil. this is a step you estimate how much liquid you will need and you can always make another pot to finish up what amount of corn you have.
• 3 3). sterilize pint jars and lids per ball jar directions.
• 4 4.) cool the corn until you can handle it, cut it off the cob and fill jars to 1 inch from the top.
• 5 5). put 1/2 tsp of canning salt in the jar on top of the corn.
• 6 6). fill with boiling liquid leaving 1/2 inch headspace.
• 7 7). wipe rim of jars, place on sterilized lid and band, tighten snuggly by hand.
• 8 8). place in a cool dark place to work, approximately 6 - 8 weeks.
• 9 9). when done working, you can take the jars of pickled corn, remove caps, fill with spring water again leaving 1/2 inch headspace, replace lid with clean lid and place in a water bath canner to seal for about 15 minutes.