Pickled Corn in the Jar

READY IN: 1hr 20mins
YIELD: 8 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Silk and wash corn.
  • Place in large pots and bring to a rolling boil for 20 minutes.
  • Pour off hot water and rinse in cold water.
  • until corn becomes cool enough to handle.
  • Cut corn from cob with a knife. (A tomato.
  • slicing knife works great).
  • Wash jars and lids in hot water.
  • Pack corn into jars up to the bottom rim.
  • (EITHER 4 QUART JARS OR 8 PINT JARS).
  • PINTS add (1)level teaspoon salt to each jar.
  • QUARTS add (1) Heaping teaspoon salt to each jar.
  • Fill jars up to the top rim with warm water.
  • Place lids and rings on jars VERY loose.Place in a cool place on a towel.
  • Let it work for 9 to 14 days. As water goes down in jars, add a little salt and fill water back to rim.
  • When pickling is done, tighten lids.
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