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Pickle for Corned Beef

A brine made from water, rock salt, saltpetre, baking soda, and maple sugar for pickling corned beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pickle for Corned Beef

Ingredients

Directions

  1. Boil the water in a large pot.

  2. Skim off any impurities that rise to the surface.

  3. Allow the mixture to cool before using.

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.

Explore the science

What each ingredient does

Rock salt
Seasons the brine and helps preserve the meat by drawing out moisture.
Saltpetre
Helps cured meat develop its pink color and adds preservation.
Maple sugar
Adds sweetness that balances the saltiness of the brine.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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