So, when I was a kid in rural West Virginia, our public school lunch rooms always had pickled baby corn. It came in one of those 108 ounce cans. I have tried to find whatever brand that might have been, but alas, I think they dont make it anymore. That said, I have found buying normal canned baby corn, de-canning it, pickling it at home, and then recanning it works very well. This is so simple and so delicious!
Vegtables:
- 6 cans of 15 ounce baby corn, drained.
- Optional: Jalapeños, 1-2, depending on wanted heat level. Substitute habaneros if you want it spicier.
Brine:
- 2 cups white vinigar
- 2 cups filtered or bottled water. No tap water, makes the veggies not as crisp.
- 4 table spoons kosher or pickling salt.
- Fresh dill, if wanted.
- 4 table spoons of mixed pickling spice or just a mix of whole black peppercorn, mustard seed, dried dill seed, bay leaves, coriander, etc.
Boil the vinegar, water, salt, and spices together.
Equiptment:
- 78 ounce canning jar.
How to make the pickled baby corn:
- Open and drain the cans of baby corn.
- Pack the corn and jalapeños into the jar, leaving a small space at the top of the jar.
- Add any extra dry spices or fresh dill to the jar.
- Add the boiling brine to the jar, making sure it covers the vegetables completely, while also leaving a small amount of space at the top before the lid is placed.
- Let cool on the counter and then transfer to the fridge for at least two days before eating. Waiting a week will intensify the flavor further.
- Enjoy.
Affiliate Links to products I have used for this recipe!
D. Michl Lowe - Author 