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Before you jump to Pickled Baby Corn recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Will Help You Stay Fit And Healthy.
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You have to remember your mother and father telling you to make sure you eat your vegetables, that is mainly because this is very important for a healthy and balanced body. Potassium is among the things that you will locate in various vegetables, and naturally they also contain many various vitamins and minerals you will additionally need. You will recognize that one of the veggies we are referring to is broccoli, which is full of potassium. Spinach is also something that you may want to start eating more of as it includes a lot more vitamins and minerals compared to other vegetables.
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We hope you got benefit from reading it, now let’s go back to pickled baby corn recipe. You can have pickled baby corn using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Pickled Baby Corn:
- Take 11 cup baby corn
- Get 5 cup vinegar
- Prepare 1 cup water
- Use 1 cup sugar
- Get 6 large jalapeños (diced)
- Prepare 2 tbsp garlic (minced)
- Take 4 tsp pickling salt
Instructions to make Pickled Baby Corn:
- In a large stainless steel pot combine vinegar, water, sugar, pickling salt. Bring to a boil for 5 minutes.
- Meanwhile pack baby corn into jars, and divide the jalapeños and garlic equally into the jars. Leave 3/4 inch from top of jar.
- Pour boiling pickling liquid into jars leaving 1/2 inch space at top. Remove any air bubbles, wipe rims and seal. Once they are cool ensure the lids popped inward and store up to 1 year.
- Note: as baby corn is not in season, I used store bought baby corn canned in water. Just drain them for approximately 15 minutes to remove most of the water.
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