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Pickled Baby Corn

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“I am posting this recipe as a request and have never tried this recipe. It's out of the Bernardin Guide to Home Preserving.”
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
  • 5 cups white vinegar
  • 1 23 cups granulated sugar
  • 1 23 cups water
  • 4 teaspoons pickling salt

Directions

  1. Prepare 6 pint jars with lids.
  2. Combine the red pepper, green pepper, hot green pepper and garlic.
  3. Toss and set aside.
  4. Prepare liquid by combining vinegar, sugar, water and pickling salt in a large stainless steel or enamel saucepan.
  5. Bring to a boil-boil for 5 min.
  6. Add the corn and return to a boil for 2 min.
  7. Divide the pepper mixture evenly between each jar, pack the corn in snugly and add boiling liquid leaving 1/2 inch head space.
  8. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

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