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Pickled baby corn recipe

15 years ago

Does anyone have a good pickled baby corn recipe. I found this one on the internet, but it seems like alot of sugar for 6 pints of baby corn. Can you safely reduce the amount of sugar in a recipe like this one?

Pickled Baby Corn

11 cups baby corn

5 Tbsp minced red pepper

2 Tbsp minced green pepper

2 Tbsp minced jalapeno

2 Tbsp minced garlic

5 cups white vinegar

1 2/3 cups white sugar

1 2/3 cups water

4 Tsp. pickling salt

6 small hot chili peppers

Sterilize 6 pint jars and boil lids for 5 minutes (keep hot)Blanch corn for 3 minutes, drain and plunge into cold water and remove - set aside.

Combine vinegar, sugar, water and pickling salt, bring to a boil and boil for 5 minutes. Combine the minced peppers and garlic in a small bowl. Fill each pint jar with 5 Tsp. of the pepper mixture. Pack corn snugly into jars leaving 3/4 inch head space. Cover with boiling brine leaving 1/2 inch head space. Process for 10 minutes in boiling water bath. Makes 6 pints.

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Comments (2)

digdirt2
15 years ago
You could safely use any of the pickled vegetables recipes from NCHFP. Linked below.

We are very partial to the Dilled Green Beans and if you like dill pickles the baby corn would be good that way too.

Dave

Here is a link that might be useful: NCHFP - Pickled Vegetables
westiesam
Original Author
15 years ago
Thanks for the link Dave - those look like really good recipes. I'm looking at the pickled mixed vegetables recipe -- do you think that amount of sugar will make these taste sweet like a bread and butter pickle? I want more of a spicy pickled baby corn? Thanks again.
Sharon
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No problem, Dave! If it would make you feel more comfortable, just add a cup more vingar. The USDA has never made a recommendation atbout a 1:1 vinegar to water ratio for pickling, but you could do that if that is what you prefer. The taste won't be affected much. The other poster correctly showed the USDA's recommendation - the NCHFP recipe uses 1.5qts vinegar to 2 qts water, so ratio is 3/4=0.75. My recipe 5C to 6C = 5/6=0.8333 so actually is HIGHER in vinegar. So that is the USDA's recommendation and mine is more acidic so it's perfectly fine to use. It also doesn't matter what low acid things you are pickling - it can be just cukes, or a combination of cukes and garlic and grape leaves. You could even put carrots in the jar. It's not like a salsa or sauce, where you changing the ratio of tomatoes and onions would be bad. This is a pickle. Hope this helps!
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Good in stir fries. They can also be sauteed in any seasoned butter/oil/Italian dressing, diced in salads, etc. Basically it is used like any other leafy green vegetable for the shoots but the younger/smaller the better. Once they get more than about 2" tall they get tough and chewy. The baby corn can be used in most any Mexican or oriental recipe. Dave
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I initially thought it would be OK as a refrigerated relish and assumed that's what it was. I never even considered it as a canning recipe. Unfortunately, the directions are very unclear and I can see the potential for a novice to err in a number of ways. For example, seal has a very specific meaning to a canner, but it can also mean merely to cap with a lid. Carol
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It would depend on what the acidity of the brine is to begin with, what size jar you are talking about filling - pints probably ok, quarts not so much - and how long it would take you to fill them. The brine becomes more diluted with each addition as the water is drawn out of the cukes so the stronger it is to begin with the longer it will keep and still be acidic enough for fresh additions. A better approach is to save the cukes in ice water until you have enough to fill a jar with freshly made brine and to be sure you use a recipe that is more vinegar than water - the more vinegar the better. Nothing less than 1:1 vinegar to water is recommended but it would have to be used fresh-made only. Dave
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