4 (14 oz) cans mini corn cobs, drained
16 ounces apple cider vinegar
1 cup sugar
3 teaspoons pickling spices
3 cloves garlic
Bring the vinegar, sugar and pickling spices to a boil over high heat; reduce heat and simmer for a couple of minutes.
Meanwhile, place the garlic and corn cobs into sterilized jars.
Pour the hot vinegar into the packed jars, filling to just below the rim.
Place the snap lid over the rim and lightly screw on the twist ring.
Place into a hot water bath just covering the jars with water; boil for 10 minutes.Remove the jars from the water bath and allow cooling completely until the snap lids pop.
Store for at least two weeks to allow the flavour to permeate the corn, refrigerate after opening.