Pickled Baby Corn

1. 1

   In a large stainless steel pot combine vinegar, water, sugar, pickling salt.

2. 2

   Bring to a boil for 5 minutes.

3. 3

   Meanwhile pack baby corn into jars, and divide the jalapenos and garlic equally into the jars.

4. 4

   Leave 3/4 inch from top of jar.

5. 5

   Pour boiling pickling liquid into jars leaving 1/2 inch space at top.

6. 6

   Remove any air bubbles, wipe rims and seal.

7. 7

   Once they are cool ensure the lids popped inward and store up to 1 year.

8. 8

   Note: as baby corn is not in season, I used store bought baby corn canned in water.

9. 9

   Just drain them for approximately 15 minutes to remove most of the water.

* Per serving · 4 servings · Values may vary.

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