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Small Ears of Corn Pickled

For this select the very tiny ears of corn; the ears must be sufficiently young for the cob to be easily penetrated with a fork. Take off the husks, remove the silk, throw the ears into boiling water, boil five minutes, drain. To each two dozen cobs allow one quart of cider vinegar, put it in a porcelain-lined kettle, add two bay leaves, a slice of onion, one dozen pepper-corns, a blade of mace, six whole cloves. Bring to boiling point, pour over the cobs; stand aside twenty-four hours and they are ready for use. By adding two tablespoonfuls of chopped horse-radish, the cobs will keep nicely all winter.