Thank you all so much for looking for Pickled Corn recipes for me. This is the one I decided to make and the one most like the one I made last year. My friend Edie found this one. But before we go any further let me tell you what I was told by the local extension office. This process is not FDA approved. That's all I'm going to say about that. You use your own judgement. It is sealed and many a grandmother has made this over many years. I personally have never known anyone to die or get sick from eating this.
The original recipe does not say to process at all. I did process mine for 15 minutes in a hot-water canner.
This solution is more than enough for 18 pints. I used 3 dozen ears of corn for 9 pints.
1 gallon cold water
3/4 cup salt
1 cup vinegar (I used white)
Cook corn on the cob, cool in cold water and cut off cob. Pack jars, not to tight with corn, then fill with above solution. Remove air bubbles. Have seals hot and seal.