Recipe(tried): Pickled corn on the cob

I searched and searched for a recipe for pickled corn and just couldn't find what I felt was authentic Wyoming County, West Virginia style. Since my Mother passed away in January 1998, I am finding that I missed out on so much of what she offered in the way of WV traditions. She was a cook in the public school system here (Wyoming County), and like so many other rural Appalachia people, had a wealth of knowledge on preserving, canning, and pickling. I truly miss her. At any rate, I was able to get from my husband's Grandmother Gracie from Virgie, Kentucky, a recipe that I know will work. Here it is for those who would like to know.

As much cooked corn on the cob that will fit in a five gallon crock. I used about six dozen ears. I made enough brine to cover the corn from water and about one whole cup of canning salt. You can add more but it may be too salty.

Cover the corn with something that will keep it submerged in the brine. Mother used a couple heavy dinner plates. Cover the crock with a clean cloth and tie it up tight. Place in a safe place, room temperature, and don't allow it to get too warm there. Let the corn "work" for about 14 days. Check it from time to time and stir the brine. You may then pack in jars and can after it has "worked" to the pickled taste you want. Enjoy!