Whole Goat Care

[align=center]Pickled Corn[/align]

Ingredients:
Corn on the cob
Brine solution (one cup pickling salt to one gallon water)

Shuck enough corn to fill a 10 gal. non-metal crock. Place corn in crock. Fill with brine solution.
Take an old sheet or cheese cloth and lay on toop of the water covered corn and weigh it down with a river rock or other heavy object.**
Let set for a few weeks until pickled.
At this time remove from crock, cut corn from ears and place in jars.
Strain and boil the brine solution left in the crock and pour over the corn. (edited to add this step I accidentally left off.)


** Corn must be weighted so it will not rot. A scum will gather on top of the water which is normal. When you remove the cloth the scum comes off.

To prepare pickled corn:
Fry corn in a small amount of bacon grease or other fat until translucent. Serve alone with cornbread or makes a great side for pinto beans and fried potatoes.