Pickled corn in a Crock

A summertime Southwest Virginia tradition is pickling fresh corn in a crock.  This tradition started many, many years ago when there were no other means of storing food to last through the winter months.  Most families had stone crocks which were used to store and pickle foods.  Storing food in stone containers goes back into millennium.  The ancient Egyptians stored many items in stone containers as well as early Native Americans.  So, this is an ancient practice which has been carried down through the generations.
My recipe for pickled corn come through such a route. 

Pickled Fresh Corn

6    Cups water
3    Cups apple cider vinegar
1/2 Cup pickling salt
3    Dozen Ears of Fresh Corn on the Cob (cut off whole kernel)

Shuck the corn,  then Silk the corn,  after Silken the corn, Wash the corn in cool water. Cut the fresh corn off of cob as whole kernel into a large bowl.  Then pour cut-whole-kernel corn into a #4 stone crock.

Boil first three ingredients for about 10 minutes.  Then pour onto the freshly cut corn which you stored in the #4 crock.  Cover the crock with a clean white cotton cloth large enough to cover the opening and/or a stone/glass lid.  Let the corn ferment for 7-10 days.  After that time you will store into mason jars with lids tightly sealed if desired or leave in the stone crock.  When you want some pickled corn for dinner(in Southwest Virgina- lunch) or supper (in Southwest Virginia- dinner) just get a jar from you pantry or dip a ladle from the crock.  Rinse the corn with cool water and pour into a saucepan with water even with corn and simmer for about 8 minutes.  Delicious!!!!!!! On a cold winter day with cornbread, mashed potatoes, stewed tomatoes or whatever you desire.



Keep the corn stored in a cool dark place in the mason jars or in the crock.  Just make sure your crock lid is on good so nothing will contaminate your pickled corn.

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