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Pickled Baby Corn
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 1 hr
- Yield
- 6.00 pints
Categories
- Pickles
Cuisine
- unknown
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pickled Baby Corn brings together 11 cups prepared baby corn, husked,silk removed and blanched for 3 minutes, 4 teaspoons finely chopped red peppers, 2 teaspoons finely chopped green peppers in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 11 cups prepared baby corn, husked,silk removed and blanched for 3 minutes
- 4 teaspoons finely chopped red peppers
- 2 teaspoons finely chopped green peppers
- 2 teaspoons finely chopped hot green peppers
- 2 teaspoons minced garlic
- 5 cups white vinegar
- 1 2/3 cups granulated sugar
- 1 2/3 cups water
- 4 teaspoons pickling salt
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Instructions
Prepare 6 pint jars with lids.
Combine the red pepper, green pepper, hot green pepper and garlic.
Toss and set aside.
Prepare liquid by combining vinegar, sugar, water and pickling salt in a large stainless steel or enamel saucepan.
Bring to a boil-boil for 5 min.
Add the corn and return to a boil for 2 min.
Divide the pepper mixture evenly between each jar, pack the corn in snugly and add boiling liquid leaving 1/2 inch head space.
Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
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