PICKLED CORN

Choose firm, at their peak, ears. Shuck and silk. Fit a pillow case, an old one (no holes, though) that you don't care about in a churn or other large container. I use a milk churn that belonged to Gertrude Sess Glass, Dobe's mother. Pack the corn in the pillow case and secure the top with a string. Make a brine of 1 Cup coarse salt to each gallon of water. Cover the corn with the brine and weight it down with a plate topped with a stone or some other heavy object that won't be affected by the salt. Check it often. In a couple of weeks (go by your own taste) rinse the corn, cut it off the cob, pack it in jars, cover with fresh water, seal and process. If using a pressure canner, bring pressure up to 5 # amd then turn fire off, being sure to heat enough to seal.

Source: Helen Glass Kelly by way of Margaret Glass. (I use this recipe, but cut the corn off first for lack of space; it works the same but ferments faster-Mary Glass)