Pickled Corn
- Ready In:
- 1082hrs
- Ingredients:
- 3
- Yields:
-
12 pints
- Serves:
- 48
ingredients
- 20 ears of white hickory king corn on the cob
- 1 gallon of heinz white vinegar
- 1 cup canning salt
directions
- 1). Cook your White Hickory King Corn until done.
- 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). Sterilize pint jars and lids per Ball jar directions.
- 4.) Cool the corn until you can handle it, cut it off the cob and fill jars to 1 inch from the top.
- 5). Put 1/2 tsp of canning salt in the jar on top of the corn.
- 6). Fill with boiling liquid leaving 1/2 inch headspace.
- 7). Wipe rim of jars, place on sterilized lid and band, tighten snuggly by hand.
- 8). Place in a cool dark place to work, approximately 6 - 8 weeks.
- 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.
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RECIPE SUBMITTED BY
I live in Millstone, Kentucky, near the Virginia border. I have been a born again follower of Christ since 1981 and I love to sing praises of all Jesus has done for me and my family over the years!
I have two lovely daughters. I am a 50 y/o Grandmother of 2 wonderful children. My oldest daughter is their mother. My hobbies are that I love to bake and cook, sew, paint, embroidery on machine, do woodworking and just whatever!!