2 tbsp. coarse salt
2 tbsp. vinegar
2 tsp. sugar
1/8 tsp. alum
White cloth
Boiling water per quart

Fill jar with corn (sweet corn is best). Corn should be full but not hard cut off. Fill jar full but do not pack tight. Put salt, vinegar and sugar. Cover with small white cloth. Add alum on top of cloth. Pour boiling water just to neck of jar. Wipe off top of jar and seal. Set in dark cool place, takes 2 to 3 weeks to pickle.

When cooking pour into a colander, rinse and let drain. Use butter or bacon drippings and cook frying style for about 20 minutes.