Pickled Baby Corn

Recipe by Diana Adcock
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READY IN: 1hr
YIELD: 6 pints
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 1 23
    cups granulated sugar
  • 1 23
    cups water
  • 4
    teaspoons pickling salt
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DIRECTIONS

  • 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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