These Garlic Pickled Baby Corn spears are crisp, tangy, and packed with bold garlic flavor. An easy refrigerator pickle recipe perfect for snacking and charcuterie boards!
If you’ve never tried pickled baby corn before, these Garlic Pickled Baby Corn spears are about to become your new favorite crunchy snack. Baby corn is packed into jars with smashed garlic, sliced onion, and a blend of classic pickling spices, then submerged in a tangy vinegar brine. The result is a batch of crisp, garlicky, tangy baby corn spears that make an addictive snack straight from the jar or a fun, crunchy addition to salads, stir-fries, and charcuterie boards.
This recipe is a simple refrigerator pickle, meaning there’s no complicated canning process involved. Whether you use canned baby corn or blanch fresh baby corn, the process is quick and easy. In as little as 48 hours (though 5–7 days delivers the richest garlic flavor), you’ll have a jar of crisp, tangy pickled baby corn ready to enjoy.
Let’s dive into everything you need to know to make this crisp, garlicky pickled baby corn at home.
Why You’ll Love This Garlic Pickled Baby Corn
There are so many reasons to keep a jar of these in your refrigerator at all times:
A unique, fun pickle. Pickled baby corn is a less common but incredibly delicious twist on classic pickled vegetables.
Bold, garlicky flavor. Smashed garlic cloves infuse the brine and corn with bold, aromatic flavor throughout.
Incredibly crisp texture. Baby corn holds its satisfying crunch beautifully throughout the pickling process.
No canning required. As a refrigerator pickle, this recipe skips the need for a water bath canner or specialized canning knowledge.
Long shelf life. Stored properly in the refrigerator, this pickled baby corn keeps well for up to a month.
Incredibly versatile. This crunchy pickle works as a snack, a salad topping, a stir-fry addition, and even a sandwich upgrade.
Ingredients You’ll Need
Here’s a breakdown of what goes into this crisp, garlicky pickled baby corn recipe and why each ingredient plays a role.
- 2 jars (14 oz each) baby corn, drained (or 1½ lbs fresh baby corn, trimmed) — The star of the recipe, providing a naturally crunchy, mild base perfect for soaking up bold pickling flavors.
- 2 cups white vinegar — Forms the tangy, acidic base of the brine.
- 2 cups water — Balances the acidity of the vinegar so the brine isn’t overpoweringly sharp.
- 2 tbsp pickling salt or kosher salt — Enhances the overall flavor of the brine and helps preserve the baby corn.
- 1 tbsp sugar — Balances the acidity of the vinegar with a touch of sweetness.
- 6 cloves garlic, peeled and lightly smashed — Infuses the brine with bold, aromatic garlic flavor throughout the pickling process.
- 1 small onion, thinly sliced — Adds a sharp, slightly sweet flavor that mellows as it pickles.
- 1 tsp whole black peppercorns — Adds a mild, warm heat and subtle spice.
- 1 tsp mustard seeds — Provides a slightly tangy, sharp flavor typical of classic pickling spice blends.
- 1 tsp coriander seeds — Adds a warm, citrusy note to the brine.
- 1 tsp dill seeds (or 2 sprigs fresh dill) — Adds that classic, essential dill pickle flavor.
- ½ tsp celery seeds — Contributes a subtle, savory, slightly bitter flavor that rounds out the spice blend.
- 2 bay leaves — Adds subtle aromatic depth throughout the pickling process.
How to Make Garlic Pickled Baby Corn
This recipe is simple and requires minimal active preparation time. Here’s exactly how to make it.
Step 1: Prepare the Baby Corn
If using fresh baby corn, bring a pot of water to a boil and blanch the corn for 3–4 minutes. Immediately transfer it to an ice bath, then drain well. If using canned baby corn, simply drain and rinse thoroughly.
Step 2: Pack the Jar
Pack the baby corn tightly into a clean glass jar or airtight container.
Step 3: Add the Aromatics and Spices
Add the garlic, onion, black peppercorns, mustard seeds, coriander seeds, dill seeds, celery seeds, and bay leaves throughout the jar.
Step 4: Prepare the Brine
In a saucepan, combine the white vinegar, water, pickling salt, and sugar.
Step 5: Heat the Brine
Heat over medium heat, stirring until the salt and sugar completely dissolve. Do not let the brine boil.
Step 6: Pour the Brine Over the Baby Corn
Carefully pour the warm brine over the baby corn until completely submerged.
Step 7: Cool and Seal
Allow the jar to cool to room temperature, then seal tightly with a lid.
Step 8: Refrigerate
Refrigerate for at least 48 hours before serving. For the richest garlic flavor, let the baby corn pickle for 5–7 days.
How to Serve Garlic Pickled Baby Corn
These crisp, tangy corn spears are wonderfully versatile:
- Straight from the jar — Enjoy as a crunchy, tangy snack any time.
- On charcuterie boards — Adds a unique, crisp component alongside cured meats and cheeses.
- In stir-fries — Toss into stir-fries for a tangy, crunchy twist on a classic vegetable.
- In salads — Slice and add to salads for extra crunch and tangy flavor.
- On sandwiches — Add a few spears to sandwiches for a zesty, crunchy upgrade.
- In grain bowls — A great way to add crunch and acidity to a hearty grain bowl.
- Alongside dips — Serve as a fun, crunchy dipper for your favorite dips.
Tips for the Best Garlic Pickled Baby Corn
Blanch fresh baby corn briefly. A quick 3–4 minute blanch is enough to slightly soften fresh baby corn while keeping it crisp and crunchy.
Rinse canned baby corn thoroughly. This helps remove excess canning liquid and results in a cleaner-tasting pickle.
Pack the jar tightly. Packing the baby corn snugly into the jar helps it stay submerged in the brine and results in more concentrated flavor.
Don’t boil the brine. Heating the brine just enough to dissolve the salt and sugar is all that’s needed—boiling isn’t necessary for a refrigerator pickle.
Be patient for the richest flavor. While ready after 48 hours, letting the baby corn pickle for 5–7 days results in significantly bolder garlic flavor.
Use clean, sterilized jars. Starting with clean glass jars helps ensure the best flavor and longest shelf life for your pickled baby corn.
Storage Information
Store in an airtight jar in the refrigerator for up to 1 month. Keep the baby corn fully submerged in the pickling brine to maintain its crisp texture and tangy flavor.
Frequently Asked Questions
How long does pickled baby corn last? Stored in an airtight jar in the refrigerator with the baby corn fully submerged in brine, it will stay fresh for up to 1 month.
Can I use fresh baby corn instead of canned? Yes, fresh baby corn can be used. Simply blanch it for 3–4 minutes and transfer it to an ice bath before packing it into jars.
Do I need to boil the brine for a long time? No, the brine should be heated just enough to dissolve the salt and sugar completely. Avoid bringing it to a vigorous boil, as this isn’t necessary for a refrigerator pickle.
Can I can this baby corn for shelf-stable storage? This recipe is designed as a refrigerator pickle and has not been tested for shelf-stable canning. For long-term, room-temperature storage, you would need to follow a tested water-bath canning recipe with proper processing times.
Why is my pickled baby corn not very crunchy? Using fresh, high-quality baby corn and avoiding overcooking during the blanching step are the best ways to maximize crunch in the finished pickle.
What can I use this pickled baby corn for besides snacking? This versatile pickle works wonderfully tossed into stir-fries, chopped into salads, added to sandwiches, or served alongside your favorite dips.
Recipe Card
Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 8 Calories: ~35 per serving
This Garlic Pickled Baby Corn brings crisp, tangy, garlicky flavor to a fun, unique pickled snack. Packed with smashed garlic, onion, and a blend of classic pickling spices, this crunchy pickle is guaranteed to become your new favorite way to add crunch and tang to salads, stir-fries, and snack platters.
Make a batch today, and get ready for this crisp, garlicky pickled baby corn to become a refrigerator staple!
Garlic Pickled Baby Corn
Ingredients
Here’s a breakdown of what goes into this crisp, garlicky pickled baby corn recipe and why each ingredient plays a role.
- 2 jars (14 oz each) baby corn, drained (or 1½ lbs fresh baby corn, trimmed) — The star of the recipe, providing a naturally crunchy, mild base perfect for soaking up bold pickling flavors.
- 2 cups white vinegar — Forms the tangy, acidic base of the brine.
- 2 cups water — Balances the acidity of the vinegar so the brine isn’t overpoweringly sharp.
- 2 tbsp pickling salt or kosher salt — Enhances the overall flavor of the brine and helps preserve the baby corn.
- 1 tbsp sugar — Balances the acidity of the vinegar with a touch of sweetness.
- 6 cloves garlic, peeled and lightly smashed — Infuses the brine with bold, aromatic garlic flavor throughout the pickling process.
- 1 small onion, thinly sliced — Adds a sharp, slightly sweet flavor that mellows as it pickles.
- 1 tsp whole black peppercorns — Adds a mild, warm heat and subtle spice.
- 1 tsp mustard seeds — Provides a slightly tangy, sharp flavor typical of classic pickling spice blends.
- 1 tsp coriander seeds — Adds a warm, citrusy note to the brine.
- 1 tsp dill seeds (or 2 sprigs fresh dill) — Adds that classic, essential dill pickle flavor.
- ½ tsp celery seeds — Contributes a subtle, savory, slightly bitter flavor that rounds out the spice blend.
- 2 bay leaves — Adds subtle aromatic depth throughout the pickling process.
Instructions
This recipe is simple and requires minimal active preparation time. Here’s exactly how to make it.
If using fresh baby corn, bring a pot of water to a boil and blanch the corn for 3–4 minutes. Immediately transfer it to an ice bath, then drain well. If using canned baby corn, simply drain and rinse thoroughly.
Pack the baby corn tightly into a clean glass jar or airtight container.
Add the garlic, onion, black peppercorns, mustard seeds, coriander seeds, dill seeds, celery seeds, and bay leaves throughout the jar.
In a saucepan, combine the white vinegar, water, pickling salt, and sugar.
Heat over medium heat, stirring until the salt and sugar completely dissolve. Do not let the brine boil.
Carefully pour the warm brine over the baby corn until completely submerged.
Allow the jar to cool to room temperature, then seal tightly with a lid.
Refrigerate for at least 48 hours before serving. For the richest garlic flavor, let the baby corn pickle for 5–7 days.
