Lynn Gifford wrote:
>
> I serve corned beef and cabbage with sweet mustard pickles. I used to
> be able to buy these (Gedneys, I think) but now i use sweet mixed
> (cukes, carrot, cauliflower, pearl onions etc) or midget dills. I pour
> off the liquid and mix it with yellow mustard and pour it back over
> the pickles. Let this sit overnight before you serve it. The sweet
> sour is great with the salty corned beef.

Yours is the second reply that has referred to the
corned beef being salty. I've never had overly salty
corned beef. (And believe me I'd complain if it were
salty, I like very little salt in my food.) When you
boil it with the vegetables most of the excess saltiness
that you might taste in it before cooking would come
out into the water and season the vegetables. No need
to add salt.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?