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Method
Step 1
Arrange corn in a 2-cup (500ml) sterilised jar. Sprinkle with the chilli flakes and sliced jalapeño chilli.
Step 2
Place the vinegar, salt, sugar and 1 cup (250ml) water in a medium saucepan over high heat. Bring to a simmer. Remove from heat. Carefully pour the vinegar mixture over the corn mixture. Seal tightly with a lid.
Step 3
Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.
Prep time15 mins15 minutes, + overnight soaking time
cups (500ml)
+ overnight soaking time
Ingredients
2 x 125g pkts Coles Australian Baby Corn, halved lengthways
1 tsp dried chilli flakes
1/2 jalapeño chilli, seeded, thinly sliced
1 cup (250ml) white vinegar
1 tbs salt
1 tbs caster sugar
Description
This chilli pickled baby corn recipe is filled with flavour from jalapeños and chilli flakes. It’s perfect for those who can handle the heat.
Method
Step 1
Arrange corn in a 2-cup (500ml) sterilised jar. Sprinkle with the chilli flakes and sliced jalapeño chilli.
Step 2
Place the vinegar, salt, sugar and 1 cup (250ml) water in a medium saucepan over high heat. Bring to a simmer. Remove from heat. Carefully pour the vinegar mixture over the corn mixture. Seal tightly with a lid.
Step 3
Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.
