Pickled Corn

Ingredients

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

Directions

1. 1

   1). Cook your White Hickory King Corn until done.

2. 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

   3). Sterilize pint jars and lids per Ball jar directions.

4. 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

   5). Put 1/2 tsp of canning salt in the jar on top of the corn.

6. 6

   6). Fill with boiling liquid leaving 1/2 inch headspace.

7. 7

   7). Wipe rim of jars, place on sterilized lid and band, tighten snuggly by hand.

8. 8

   8). Place in a cool dark place to work, approximately 6 - 8 weeks.

9. 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.