Pickled Baby Corn

• 11 cup baby corn
• 5 cup vinegar
• 1 cup water
• 1 cup sugar
• 6 large jalapenos (diced)
• 2 tbsp garlic (minced)
• 4 tsp pickling salt

1. In a large stainless steel pot combine vinegar, water, sugar, pickling salt.
2. Bring to a boil for 5 minutes.
3. Meanwhile pack baby corn into jars, and divide the jalapenos and garlic equally into the jars.
4. Leave 3/4 inch from top of jar.
5. Pour boiling pickling liquid into jars leaving 1/2 inch space at top.
6. Remove any air bubbles, wipe rims and seal.
7. Once they are cool ensure the lids popped inward and store up to 1 year.
8. Note: as baby corn is not in season, I used store bought baby corn canned in water.
9. Just drain them for approximately 15 minutes to remove most of the water.

baby corn, vinegar, water, sugar, jalapenos, garlic, salt

Taken from cookpad.com/us/recipes/350811-pickled-baby-corn (may not work)