Home › The Waldorf Kitchen › Pickled Corn

Pickled Corn

Pluck the corn while still unripe and about the size of the little finger. Peel off the leaves, and lay the ears in a pickle-jar, with a few small pieces of basilicum and a few bay-leaves mixed with them. Put enough vinegar in a saucepan over the fire to cover, and when boiling pour it over the corn. When the vinegar has cooled tie a piece of wet parchment or thick paper over the top of the jar, and leave for a fortnight or so before using the pickle.