Corn in Brine

Ingredients

• a hard wood one is better
• to every four pints corn add pint salt
• four pints corn
• cover with a cloth and weight

Method

1. 1

   Select nice large ears of corn, remove all husks except inside row.

2. 2

   Place a layer of salt in a barrel, then a layer of ears of corn, and continue layering with salt until all is used.

3. 3

   Add enough water to form a brine, cover with a board, cloth, and weight.

4. 4

   To use, freshen overnight and cook as new corn.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 533. The excerpt below is the record exactly as published.

a hard wood one is better) then layer of ears of corn, then salt, etc., till all is used ; add enough water to form a brine, and cover with board, cloth and weight as for Cucumbers in Brine. Corn may be added during the season, caring for the cover- ing as directed in pickles. To use, freshen over night and cook as new corn. For Cut Com in Brine, scald corn just enough to set milk, cut from cob and to every four pints corn add pint salt, mix thor- oughly, pack in jars and cover with a cloth and weight

Cook this with the app: pantry check, scaling, and the assistant.