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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy 5 Ingredients Or Less Canning Side Dishes Vegetables American Southern United States 1 Day Or More Easy Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low In Something Corn Taste Mood Number Of Servings Technique

Pickled Corn

In our early married years my husband always talked about his grandmother's pickled corn but with a child's view point the only thing i could get out of him was that she pickled it on the cob in ten gallon crocks, that he and his brother used to get into before it was ready, and that it was really good. So after doing some searching when we didn't have a computer, i found some general directions in the foxfire wood stove cookery book and carla emery's old fashioned recipe book. I played around with proportions and found the right combination. If you are from w.va., kentucky, georgia or anywhere along the alleghany mountain range you will probably be familiar with this pickle. The flavor of the brine is similiar to saurkraut but the corn flavor still comes through. Good with mash potatoes.hope you enjoy it.(yield depends on size of ears and method of canning. Cooking time is curing time)

Steps

Shuck and clean corn silk from fresh corn.
We usually give this job to the children while they sit on the back porch.
Fill a large stock pot with water and bring to a boil.
Scald the ears of corn 2-3 minutes and remove to a kitchen table or counter to cool just enough to handle.
At this point you can leave corn on the ears and pack in 1 gallon jars , lay ears in an 8-10 gallon crock or cut the corn off the ears and fill a clean white cotton pillow case with the cut corn then lay in your crock.
We find the most consistent results with a crock.
Use 1 cup salt to 1 gallon of water and stir to dissolve making your brine 1 gallon at a time because the amount you use will depend on whether you leave the ears whole or cut the corn off the cob.
Once the corn is in jars / crock pour the brine over the corn to cover.
If you use a crock lay a glass or stoneware dinner plate upside down over the top and weight it down with a large stone.
If you use the gallon jars very loosely screw fla.

Ingredients

ears of corn, canning salt, water