Pickled Baby Corn On The Cob Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Sugar,
1 cup: Vinegar,
1/4 tsp: Ground turmeric,
1/2 tsp: Celery seed,
1/4 tsp: Dry mustard,
1 Clove: garlic, minced
1 1/2 lbs: 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 Farmers Market Typed in MMFormat by cjhartlin@msn.
Source from luhu.jp
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 Farmers Market Typed in MMFormat by cjhartlin@msn.
Source from luhu.jp