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.
Makes22, cups (500ml)
Cook time5 mins5 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
