SISTER SEARGENT'S PICKLED CORN

1 Doz. Yellow Corn(boiled and cut off cob)
3 Tablespoons Of White Vinegar
2 Tablespoons Of Pickling Salt

Cut off boiled corn. Have the jars hot. Have the lids and rings hot. Put the warm corn in the jars and put about 3 tablespoons of the water in a cup and mix the vinegar and salt in it and stir until salt is dissolved then take and pour over top of the corn.  Add more boiling water over the corn. Put the water up to top of neck. Take a butter knife and punch down thu the corn so you can add more water to it. This will give more juice like kraut.Put caps and rings on and seal tight. Turn upside down and let seal.  Store in a dark place like you do kraut. When fixing take out of the jar and rinse. Put some oil in a skillet and add corn and fry. Very good.