Pickled Corn

njhall  posted 04-06-98


1/2 cup pickling salt
1 gallon spring water
corn on the cob


Stir salt in water in a large crock to dissolve.  Add corn.

Set in cellar or other cool place.

Put a plate on top of the corn and a clean weight on top of the plate to hold corn under brine.

This takes at least 4 weeks to start pickling.

Thsi keeps this way for almost a year.

The longer it is brined the stronger the pickled corn.

You may want to rinse corn before removing from the cob.

Fry in butter or bacon grease or rinse and eat right off the cob.




 
 
 

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