Sweet Pickled Baby Corn Cobs

36
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"These are a tasty treat I like to make. I like to use the whole baby corn cobs but you can use the canned chopped pieces also."

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (29.6 g)
  • Calories 66.2
  • Total Fat - 1.8 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 3.3 mg
  • Sodium - 37.8 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 9.2 g
  • Protein - 0.5 g
  • Calcium - 7 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

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.

Tips & Variations


No special items needed.

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