Pickled Corn - cooking recipe

Ingredients

20 ears of white hickory king corn on the cob
1 gallon of heinz white vinegar
1 cup canning salt

Preparation

1). Cook your White Hickory King Corn until done.
2). In another large pot mix 2 cups of vinegar to 1 gallon of spring water to a rolling boil. This is a step you estimate how much liquid you will need and you can always make another pot to finish up what amount of corn you have.
3). Sterilize pint jars and lids per Ball jar directions.
4.) Cool the corn until you can handle it, cut it off the cob and fill jars to 1 inch from the top.
5). Put 1/2 tsp of canning salt in the jar on top of the corn.
6). Fill with boiling liquid leaving 1/2 inch headspace.
7). Wipe rim of jars, place on sterilized lid and band, tighten snuggly by hand.
8). Place in a cool dark place to work, approximately 6 - 8 weeks.
9). When done working, you can take the jars of pickled corn, remove caps, fill with spring water again leaving 1/2 inch headspace, replace lid with clean lid and place in a water bath canner to seal for about 15 minutes.