Pickled baby corn is a traditional Mexican side dish. The sweet corn is made with corn cobs, pickling spices, and pple cider vinegar and pickled in a vinegar-based brine for several hours. Pickled baby corn can be served with tacos, enchiladas, tortas, or as a snack in its own right.
This pickled baby corn recipe is the perfect side dish for BBQ, tailgating or just about any party. It’s a fun recipe that’s easy to make and a great way to use up the leftover corn from your garden. Its crunchy and sour taste adds flavour to snacks. The pickling process removes all the water from the food so it should be served immediately.
The sweet tasting baby corn is a great accompaniment to barbecue and grilling. This is a very simple recipe for pickled baby corn. It is made with no measurements and is a great way to use up leftover baby corn. A great addition to a dinner table, it is also a simple way to use up some canned baby corn. This is the simplest way to get the pickled baby corn even more out of season while keeping it delicious in the meantime.
How To Make Pickled Baby Corn
Pickled baby corn is a deliciously salty snack food, but for me it’s a bit of an acquired taste. There is something about a little pickle and a bit of sweetness in the corn. This is a recipe I come up with myself most often. I love eating this snack, but I don’t often make it because it’s really hard to get the flavor right. If you’re looking for a way to add some flavor to your home cooking, then you’ll want to learn how to pickle baby corn. Pickled baby corn is a delicious way to add a little crunch to your dish and it’s an easy recipe to make.
Ingredients
- 4 cans (14 ounce) mini corn cobs (drained)
- 16 ounces apple cider vinegar
- 1 cup sugar
- 3 teaspoons pickling spices
- 3 garlic cloves
Step By Step Instructions To Make Pickled Baby Corn
Step 1
Over high heat, bring the vinegar and sugar to a boil; reduce heat and simmer for a few minutes.
Step 2
In the meantime, add a teaspoon of pickling spice and a garlic clove to three (500 ml) sterilized jars and pack in the corn cobs.
Step 3
Add the hot vinegar to the packed jars, filling them just below the rims. Put the snap lid over the rim, then lightly screw the twist ring on.
Step 4
Put the jars into a water bath just enough to cover them; boil for 10 minutes. Allow the jars to cool completely after being removed from the water bath.
In Closing
We hope you enjoyed this recipe Pickled Baby Corn. This pickled baby corn recipe is perfect for serving at your next holiday party, backyard barbecue or just because. The perfect mix of sweet and savory, this simple and easy recipe packs a punch! If you have any questions about this recipe, please leave a comment below. Thanks for reading!
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Pickled Baby Corn Recipe
Ingredients
- 4 cans (14 ounce) mini corn cobs (drained)
- 16 ounces apple cider vinegar
- 1 cup sugar
- 3 teaspoons pickling spices
- 3 garlic cloves
Instructions
- Over high heat, bring the vinegar and sugar to a boil; reduce heat and simmer for a few minutes.
- In the meantime, add a teaspoon of pickling spice and a garlic clove to three (500 ml) sterilized jars and pack in the corn cobs.
- Add the hot vinegar to the packed jars, filling them just below the rims. Put the snap lid over the rim, then lightly screw the twist ring on.
- Put the jars into a water bath just enough to cover them; boil for 10 minutes. Allow the jars to cool completely after being removed from the water bath.
