Pickled Corn

Directions

1. 1
   Shuck and clean corn silk from fresh corn. We usually give this job to the children while they sit on the back porch.
2. 2
   Fill a large stock pot with water and bring to a boil.
3. 3
   Scald the ears of corn 2-3 minutes and remove to a kitchen table or counter to cool just enough to handle.
4. 4
   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.
5. 5
   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.
6. 6
   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 flats and rings on so the tops will not bulge or burst as the vegetable ferments.
7. 7
   Cover crock with a loose cloth or cover with plastic wrap and tape to keep dust and bugs out.
8. 8
   Set in a cool, dry place to cure for 4 weeks. Be sure to check the brine level every 7-10 days and make more brine as needed.
9. 9
   If scum develops because of the fermentation, skim off, replenish liquid and recover.
10. 10
    At the end of 4 weeks you may can the loose corn in canning jars according to directions for saurkraut or you may leave in crock. You just have to keep checking the liquid level and replenishing as needed.
11. 11
    If using gallon jars, hand tighten and keep under refridgeration or can as you would saurkraut.
12. 12
    To use: you may rinse and heat to boiling with a little water and butter or if you have pressure canned it you may eat straight from the jar. My husbands favorite way.