Pickled Corn Cobs - cooking recipe

Ingredients

2 lb. tiny premature corn cobs (1 1/2 to 2-inches long)
1/2 oz. alum
1 lb. sugar
1 c. white wine vinegar
1 bay leaf
2 sticks whole cinnamon

Preparation

Trim cobs and let stand in a warm place for 1 1/2 hours. Drain.
Chill in cold water.
Make a syrup of vinegar, sugar and spices tied in a cheesecloth bag.
Bring to boiling point and add corn cobs.
Cook 5 minutes.
Remove spice bag.
Fill sterilized jars with cobs and liquid.
Seal and store in a cool dark place.