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Pickled Corn




Source of Recipe


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Cut corn from cob.
Do not scape cob.
Fill sterilized jars with corn.
Add 1 teaspoon of coarse salt, 1 teaspoon of vinegar and 1 teaspoon of sugar to each quart jar.
Fill jars with cold water, leaving one inch headspace.
Seal.
Store in cool place.
To prepare corn, wash off with cold water, fry in hot bacon grease, adding sugar as desired.