Pickled corn is a Southern classic and can be enjoyed year-round when prepared in the comfort of your home. It can be enjoyed as a side dish, or be used in recipes such as pickled relish or corn salad. It also can be used as an alternative for any recipe that calls for corn kernels.
Boil fresh corn on the cob in a large pot for 10 minutes. Let cool
Place pint jars in the second large pot and bring to a boil. Once sterilized, use tongs to remove the jars and place them face down on a towel to dry.
Cut the corn off the cob. Fill the dried jars 7/8 to the top with corn.
Fill the rest of the jar with cold water.
Pour 1 tsp. of pickling salt into each jar. Mix.
Place lids and rings on top of the jars very loosely. Store in a cool place. Let sit 9 to 14 days. As water evaporates, refill the jar.
Tighten lids. Store until ready to be consumed.
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Brian Moynihan started writing in 2006 for "The Depaulia" newspaper. He has also written for "The Berkeley Beacon" and his creative works have appeared in "The Emerson Review" and "Literary Laundry." Moynihan holds a Bachelor of Fine Arts in writing, literature and publishing from Emerson College.