Chilli pickled baby corn

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.

A cup of chilli pickled baby corn

Makes

2 cups (500ml)

Prep

15m

Note: + Overnight soaking time

Cooking

5m

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

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.