Pickled Baby Corn

Directions

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