Pickled Corn

Recipe by MamawCook
READY IN: 1082hrs
YIELD: 12 pints




  • 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.