njhall posted 04-06-98 Add 1/2 cup of a good pickling salt to each gallon of spring water (you don't want the clorine and etc. ) Stir a little to dissolve and add corn on the cob. Use a large crock. Set in a cellar or other cool place with a plate to weight the corn down under the water the whole time. Put a clean weight of somekind on plate to hold corn under. This takes at least 4 weeks to start pickling. Keeps this way for almost a year. The longer the stronger the pickle, so you may want to rinse ears of corn before cutting off. Fry in butter or bacon grease or rinse it and eat right off the cob!
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