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Pickled Baby Corn on the Cob

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Submitted by Phillips

Pickled Baby Corn on the Cob recipe

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 ½ 355
CUPS ML SUGAR
1 237
CUP ML VINEGAR
¼ 1.3
TEASPOON ML TURMERIC
ground
½ 2.5
TEASPOON ML CELERY SEEDS
¼ 1.3
TEASPOON ML DRY MUSTARD
1 1
CLOVE CLOVE GARLIC
minced
1 ½ 680.4
POUNDS G CORN
on the cob, fresh baby, husked

Directions

In a large saucepan stir together sugar, vinegar, turmeric, celery seed, mustard, and garlic.

Add corn. Bring to a full boil.

Boil gently for 2 minutes.

Remove from heat. Cool slightly.

Tranfer corn to a moisture and vapor-proof container.

Add enough of the cooking liquid to cover.

Cover and chill in refrigerator for up to 1 week.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Does that mean you should wait a week to eat it or does it mean it needs to be eaten within a week’s time?

 

 

Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 449 4% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 19%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 20%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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