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.
2 cups (500ml)
Note: + Overnight soaking time
- 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
Arrange corn in a 2-cup (500ml) sterilised jar. Sprinkle with the chilli flakes and sliced jalapeño chilli.
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.
Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.