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.