Pickled Baby Corn
Transform your snacking game with this irresistible Pickled Baby Corn recipe! Bursting with tangy, zesty flavors, this quick and easy recipe combines tender baby corn with a perfectly balanced brine of white vinegar, sugar, and salt. Enhanced with aromatic spices like garlic, bay leaves, mustard seeds, and whole peppercorns, this pickled treat delivers a delightful crunch with every bite. Optional hints of dill and chili flakes add even more personality to this savory snack. Ready in just a few simple steps, this homemade pickled baby corn makes a fantastic addition to salads, charcuterie boards, or as a bold garnish for cocktails. Plus, it’s refrigerator-friendly and stays fresh for up to two weeks, making it perfect for meal prep or entertaining. Explore the art of pickling with this vibrant recipe and elevate your food repertoire with every jar!
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Recipe Information
Ingredients
- 500 grams Baby corn
- 500 ml Water
- 250 ml White vinegar
- 50 grams Sugar
- 15 grams Salt
- 4 pieces Garlic cloves
- 2 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 2 sprigs Dill (optional)
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Rinse the baby corn under cold water and pat them dry with a clean kitchen towel.
In a medium saucepan, combine water, white vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Remove from heat and let the brine cool slightly.
Peel the garlic cloves and lightly crush them with the side of a knife.
In a sterilized glass jar (approximately 1-liter capacity), layer the baby corn vertically and add the garlic cloves, bay leaves, black peppercorns, mustard seeds, dill (if using), and red chili flakes (if using).
Pour the warm brine over the baby corn, ensuring all pieces are completely submerged. Leave about 1 cm of headspace at the top of the jar.
Seal the jar with a lid and let it cool to room temperature.
Refrigerate the jar for at least 24 hours to allow the pickling flavors to develop. For best results, wait 48 hours before serving.
Serve the pickled baby corn as a tangy snack, in salads, or as a garnish. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6000 mg | 261% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 65.2 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
