Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A bit more of a traditional pickle from !

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I tried some pickled baby corn at the store and loved it, but it was expensive so I searched for a recipe to make my own. The recipe can be found here: https://www.recipezazz.com/recipe/s.....orn-cobs-10614

Thoughts: I wasn't so sure about making them too sweet so I halved the sugar, which I guess was a mistake because now it's a bit too vinegar-y for my liking. I like citrus sour more than vinegar sour. These are still good! But if I make them again I'll add the proper amount of sugar. Also there wasn't enough of the vinegar mixture for 3 jars, and considering the recipe asks for bigger jars it definitely isn't enough.

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Recipe is as follows:

Ingredients

4 cans (14 ounce) mini corn cobs, drained
16 ounces apple cider vinegar
1 cup sugar
3 teaspoons pickling spices
3 garlic cloves

Step 1
Bring the vinegar and sugar to a boil over high heat; reduce heat and simmer for a couple of minutes.

Step 2
Meanwhile, add 1 teaspoon pickling spice and 1 garlic clove to 3 500 ml sterilized jars and pack in the corn cobs.

Step 3
Pour the hot vinegar into the packed jars, filling to just below the rim.

Step 4
Place the snap lid over the rim and lightly screw on the twist ring.

Step 5
Place into a hot water bath just covering the jars with water; boil for 10 minutes.

Step 6
Remove the jars from the water bath and allow cooling completely.

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* From Chris: Of course, you also want to remember to sterilize your jars first, either in your dishwasher or boil them (jars, lids and all) in a large pot on high heat for a good 5 minutes, then take out with tongs and let cool on a clean sheet of paper towels.

When you hear the 'pop' on the lids after you have finished sealing the jars (may take a few minutes), thats when you know the jars are finished pickling. You also NEVER want to put them into the refrigerator, as is, when cooling.
(Because the jars will have the heat still expanding whats inside; so if you did that, the jars would explode and it would be very, very messy.) Just store them in a cool dry place (preferably resting on the paper towels / clean kitchen towel) and you'll be fine.