Pickled Corn

I found this on my genealogy group and thought I would pass it along.

"I've been pickling corn and beans for years. It's too easy.
Simply 1/2 cook either beans or corn, or both together.
Let them cool enough to handle easily, pour off the cooking water. Pack the
beans/corn in canning jars, add 1 tablespoon of pickling salt, fill the jars
with cool water, tap water is fine, then put on the lids and wait for 6
weeks.

Be sure to leave about an inch between the beans/corn and the lid for the
pickling to work.

I leave mine on the counter for a day or so, then shake the jars to make
sure the salt water is evenly distributed. Then put them in the pantry, and
wait.

You can use the same recipe for cabbage to make kraut.
Directions are identical.

Do not seal the jars in a canner. Just let them sit."