Ingredients

• 6 earss corn - husked , cleaned and quartered
• 1 tablespoon salt
• 3 cups white vinegar
• 1 cup white sugar
• 1 tablespoon pickling spice
• 2 bays leaves
• 1 , 3 inch

Instructions

1. 1 Rinse corn and place in a large bowl with salt and enough water to cover. Refrigerate until needed. Sterilize two 1-quart jars in simmering water for 5 minutes.
2. 2 In a large stock pot, stir together vinegar, sugar, and pickling spice. Add bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally to be sure the sugar has dissolved.
3. 3 Drain and rinse corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce the heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove cinnamon stick and bay leaves from the liquid and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. Corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
4. 4 Process the jars in a hot water bath for the time recommended by your local extension in your area. Most areas require about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.

Nutrition per serving