Ingredients for Pickled Baby Corn
- Baby Corn
- Red Peppers
- Green Peppers
- Hot Green Peppers
- 4 cloves garlic (minced)
- White Vinegar
- 2 cups sugar
- 2 cups water
- 2 tablespoons pickling salt
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How to Make Pickled Baby Corn
- Prepare 6 pint jars and lids. Wash jars thoroughly and sterilize according to your chosen method (boiling or steam).
- Combine: 1 red bell pepper (finely chopped), 1 green bell pepper (finely chopped), 1-2 hot green peppers (finely chopped, adjust to your spice preference), and 4 cloves garlic (minced).
- Toss the pepper and garlic mixture gently and set aside.
- In a large stainless steel or enamel saucepan, prepare the pickling liquid: Combine 4 cups white vinegar, 2 cups sugar, 2 cups water, and 2 tablespoons pickling salt.
- Bring the pickling liquid to a rolling boil and boil for 5 minutes, stirring occasionally to dissolve the sugar and salt.
- Add 1.5 lbs (approximately 6 cups) of fresh baby corn to the boiling pickling liquid. Return to a boil and cook for 2 minutes.
- Divide the pepper mixture evenly among the prepared jars. Pack the baby corn snugly into each jar, leaving 1/2 inch headspace at the top.
- Carefully ladle the boiling pickling liquid over the corn and peppers, leaving 1/2 inch headspace. Remove air bubbles by gently running a non-metallic utensil down the sides of the jar.
- Wipe the jar rims clean. Place lids and bands on the jars, tightening according to the manufacturer's instructions.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. Adjust processing time for higher altitudes according to your altitude chart. Let the jars cool completely undisturbed.
- Once cooled, check for seals by pressing down on the center of the lid. If the lid doesn't flex, your jars are sealed.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
275g
Fat
2g
Carbs
38g
