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RECIPE TAKEN FROM: Pam Ward

Cook your corn for 5 minutes and then cool completely (I like to use ice to cool it fast if I am in a hurry).
For a 5 gallon crock, take 1 cup pickling salt and mix up enough water to dissolve it (cold tap water).
Put your corn in the crock and pour the salt water mixture over it.
Add additional water to cover corn completely.
Cover your jar with something (like cheescloth).
You are supposed to wait 4 weeks, but we start eating it at 1 week. Be sure to use the calendar signs when making it. If you make it, don’t make it during the “feet” or the “bowels”. We did one time and lost a whole crock.
The water turned black. We have been using this recipe for about 20yrs.
 

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