Pickled Corn

Directions

1. 1
   Before cutting corn off the cob, parboil long enough to set the milk in the kernels.
2. 2
   Cut the corn off the cob, but do not scrape the cob.
3. 3
   Pack cut corn into quart jars.
4. 4
   Place 2 heaping tablespoons of coarse pickling salt in each jar; fill with water. Seal tight and store in a cool place.
5. 5
   To serve, rinse before cooking.