Pickled baby corn on the cob
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1 | cup | Vinegar |
| ¼ | teaspoon | Ground turmeric |
| ½ | teaspoon | Celery seed |
| ¼ | teaspoon | Dry mustard |
| 1 | Clove garlic, minced | |
| 1½ | pounds | Fresh baby corn on the cob, husked |
Directions
In a large saucepan stir together sugar, vinegar, turmeric, celery seed, mustard, and garlic. Add corn. Bring to a full boil. Boil gently for 2 minutes. Remove from heat. Cool slightly. Tranfer corn to a moisture and vapor-proof container. Add enough of the cooking liquid to cover. Cover and chill in refrigerator for up to 1 week.
Source: BH&G Farmer's Market Typed in MMFormat by cjhartlin@msn.
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