Pickled Baby Corn

Name: Pickled Baby Corn
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 pints
Ingredients: 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 2/3 cups granulated sugar; 1 2/3 cups water; 4 teaspoons pickling salt

Submitted by Diana Adcock

"I am posting this recipe as a request and have never tried this recipe. It's out of the Bernardin Guide to Home Preserving."

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Ready In:: 1hr
Ingredients:: 9
Yields:: 6 pints

ingredients

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 ²⁄₃ cups granulated sugar
1 ²⁄₃ cups water
4 teaspoons pickling salt

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.