Description
Crisp, tangy, and slightly spicy, Pickled Baby Corn is a vibrant condiment that elevates everything from tacos to grain bowls with its satisfying crunch and bright acidity.
Ingredients
Scale
- 1 pound baby corn
- 1 cup white vinegar (5% acidity)
- 1 cup water
- 1/2 cup granulated sugar
- 3 tablespoons kosher salt
- 6 cloves garlic (peeled and smashed)
- 1 teaspoon red chili flakes
- 1 teaspoon whole black peppercorns
- 1 leaf bay leaf
Instructions
- Prepare the baby corn by trimming ends or rinsing canned corn, then pat dry.
- Combine vinegar, water, sugar, salt, garlic, chili flakes, peppercorns, and bay leaf in a saucepan.
- Bring the brine to a boil, then simmer for 2 minutes until solids dissolve.
- Pack corn into a sterilized jar and pour hot brine over, ensuring full submersion.
- Cool to room temperature, seal, and refrigerate for at least 24 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1
Keywords: Store in the refrigerator for up to 3 months. Keep corn fully submerged in brine. Do not freeze. Best served cold.