Pickled Corn
Ingredients
Directions
Boil the corn on the cob until tender.
Let it cool, then cut the corn off the cob.
In a jar, layer coarse sea salt and corn until full.
Cover the jar with a cloth, board, and weight.
When ready to use, soak the corn in water until fresh, then cook.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.