Pickled Corn

By exdircomp

follows the signs and makes Pickled Corn when the signs are in the Head.

If using mason jars -Put ears of corn in large, wide-mouth jars. Mix salt with distilled water. Pour over corn until covered. Screw lids on loosely. Pickling should take about 2 weeks. AddIf using gallon jars, hand tighten and keep under refridgeration

Add more brine if necessary. After 4 weeks, tighten lids.

Ingredients

• 6 dozen ears of corn
• 1 -2 cup pickling canning salt
• 1 -2 gallon distilled water

Preparation

Step 1

Directions:
1 Shuck and clean corn silk from fresh corn.
2 Fill a large stock pot with water and bring to a boil.
3 Scald the ears of corn 2-3 minutes and remove to a kitchen table or counter to cool just enough to handle.
4 Use 1 cup pickling 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.
Place egg in brine when it floats to the top the brine is right.

5 At this point you can leave corn on the ears and lay ears in an 8-10 gallon crock and fill a clean white cotton pillow case with the cut corn then lay in your crock.
6 once the corn is in crock you will want to place a sterile cotton
cloth over the corn; add a plate on top of the cloth with a clean limestone rock to keep everything under the salt-water mixture.
7 Cover crock with a loose cloth or cover with plastic wrap and tape to keep dust and bugs out.
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 If scum develops because of the fermentation, skim off, replenish liquid and recover.