Pickled Baby Corn is a traditional American recipe for a classic national dish of melted raclette cheese served over boiled new potatoes and accompanied by grilled vegetables and/or meats. The full recipe is presented here and I hope you enjoy this classic American version of: Pickled Baby Corn.
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Baby corn has a delightful and unique flavour thanks to the pickling process, which imparts a sour and acidic taste.
Ingredients:
500g Baby Corn
500ml Water
250ml White Vinegar
1 tbsp sea salt
2 tbsp Sugar
1 tsp Dried Oregano, crumbled
1 tsp Dried Thyme
2 Garlic Cloves, minced
½ tsp chilli flakes
Method:
Combine the water, vinegar, salt, sugar, oregano, thyme, garlic and chilli flakes in a medium saucepan. Set over medium-high heat and bring to a boil.
As soon as the vinegar mixture is boiling add the baby corn then reduce the heat to medium-low. Continue simmering the mixture for 5 minutes to soften the corn.
After five minutes take the pan off the heat then set aside for 30 minutes to let the flavours infuse into the corn.
After this time, pack the baby corn to an air-tight container (a pickling jar is idea) then pour over the vinegar mixture, making sure the corn is completely covered (to exclude all air from the vegetable).
Seal with a vinegar lid and set aside in a cool dark place to mature for a week. Before serving chill the jar in the refrigerator for at least four hours.
