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Before you jump to Pickled Baby Corn recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to pickled baby corn recipe. To cook pickled baby corn you only need 7 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Pickled Baby Corn:
- Provide 11 cup baby corn
- Take 5 cup vinegar
- Get 1 cup water
- Provide 1 cup sugar
- Provide 6 large jalapeños (diced)
- Prepare 2 tbsp garlic (minced)
- Take 4 tsp pickling salt
Instructions to make Pickled Baby Corn:
- In a large stainless steel pot combine vinegar, water, sugar, pickling salt. Bring to a boil for 5 minutes.
- Meanwhile pack baby corn into jars, and divide the jalapeños and garlic equally into the jars. Leave 3/4 inch from top of jar.
- Pour boiling pickling liquid into jars leaving 1/2 inch space at top. Remove any air bubbles, wipe rims and seal. Once they are cool ensure the lids popped inward and store up to 1 year.
- Note: as baby corn is not in season, I used store bought baby corn canned in water. Just drain them for approximately 15 minutes to remove most of the water.
A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible. Pack the corn tightly and add boiling liquid into the jars. Your pickled baby corn is ready! Pour warm vinegar mixture over corn and onion to cover completely (discard any leftover liquid).
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