Pickled Baby Corn Recipe 🌽
Cook Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 6 pints
Calories per Serving: 522.1
Rating: ⭐⭐⭐⭐⭐ (1 review)
Recipe Category: Asian
Keywords: Low Protein, Low Cholesterol, Healthy, < 60 Mins, Canning
Ingredients:
| Quantity | Ingredient |
|---|---|
| 11 | Baby corn |
| 4 | Green peppers |
| 2 | Garlic cloves |
| 2 | Cups white vinegar |
| 2 | Cups sugar |
| 5 | Cups water |
| 1 2/3 | Tablespoons pickling salt |
Instructions:
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Prepare Jars: Start by preparing 6 pint jars with lids. Ensure they are clean and ready for filling.
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Prep Vegetables: Chop the green peppers and mince the garlic cloves. Combine them in a bowl with the baby corn, tossing gently to mix. Set aside for later.
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Prepare Pickling Liquid: In a large stainless steel or enamel saucepan, combine the white vinegar, sugar, water, and pickling salt. Stir well to dissolve the sugar and salt.
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Boil Liquid: Place the saucepan over medium-high heat and bring the liquid to a boil. Allow it to boil for 5 minutes, ensuring everything is well combined and heated through.
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Add Corn: Carefully add the baby corn to the boiling liquid. Let it return to a boil and then cook for an additional 2 minutes. This will help to partially cook the corn and infuse it with flavor.
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Fill Jars: Divide the pepper mixture evenly between each prepared jar. Pack the baby corn tightly into the jars, ensuring they are snug but not overly compressed. Leave about 1/2 inch of headspace at the top of each jar.
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Pour Liquid: Once the jars are filled with corn and peppers, carefully pour the boiling liquid over them, ensuring that each jar has enough liquid to cover the contents completely. Leave the 1/2 inch headspace as mentioned earlier.
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Process Jars: Place the filled jars into a boiling water bath canner. Process them for 10 minutes if you’re at altitudes up to 1000 feet. This step ensures proper preservation and sealing of the jars.
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Cool and Store: After processing, carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. As they cool, you may hear the satisfying “pop” of the lids sealing. Once cooled, store the jars in a cool, dark place for future enjoyment.
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Enjoy: Pickled baby corn makes a delicious and crunchy addition to salads, stir-fries, or enjoyed straight from the jar as a tangy snack. Share with friends and family or keep them all to yourself for a tasty treat any time of the year! 🌽✨
