Pickled Sweet Corn

Ingredients

• nubbins of early corn
• boil them five minutes in water slightly salted
• good vinegar enough to cover
• adding a little salt
• Any spices may be placed in jar
• a bay leaf or two
• a few shallots

Method

1. 1

   Trim and boil corn in salted water for 5 minutes.

2. 2

   Drain and place in a jar.

3. 3

   Boil vinegar and pour over corn.

4. 4

   Let sit overnight, drain, boil vinegar again, add salt, and cover corn with vinegar when partially cold.

5. 5

   Seal jar.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 435. The excerpt below is the record exactly as published.

nubbins" of early com where there are too many forming on the stalk, while very small and ten- der. Trim neatly," and boil them five minutes in water slightly salt- ed. Drain and put them in a jar. Boil good vinegar enough to cover and pour it boiling hot over the corn and let remain so until next day, drain and boil the vinegar again, adding a little salt. Place corn in jar and cover with vineger when partiallj^ cold. Cork the *ar and seal it. Any spices may be placed m jar, with a good sprink- ing of mustard seed ; and a bay leaf or two, and a few shallots

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