Pickled Corn-On-The-Cob - cooking recipe

Ingredients

corn-on-the-cob
water
salt

Preparation

Husk and silk corn and boil for about 5 minutes.
Remove from water and put in a churn or 10 gallon jar.
Dissolve 1 cup salt per gallon of fresh water.
Be sure corn is well covered.
Weight down with plate or some other suitable weight.
Tie cloth over vessel to cover.
Let stand 2 or 3 weeks.
Keep mold dipped off as it forms so that the corn will not be musty.
Corn can be cut off and canned if desired.