Pickled Baby Corn on the Cob
Pickled Baby Corn on the Cob recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
vinegar
|
|
| ¼ | teaspoon |
turmeric
ground |
|
| ½ | teaspoon |
celery seeds
|
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | clove |
garlic
minced |
|
| 1 ½ | pounds |
corn
on the cob, fresh baby, husked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 237 | ml |
vinegar
|
|
| 1.3 | ml |
turmeric
ground |
|
| 2.5 | ml |
celery seeds
|
|
| 1.3 | ml |
dry mustard
|
|
| 1 | clove |
garlic
minced |
|
| 680.4 | 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.
