Sweet Pickled Baby Corn Cobs
Recipe: #10614
September 25, 2013
Categories: Side Dishes, Corn, Appetizers, 5 Ingredients Or Less, Canning/Preserving, Easter, Fat Free, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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."
Ingredients
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 by Step Method
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
No special items needed.