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Baby corn is already a popular ingredient in Asian stir-fries, soups, and salads, but when you pickle it, it transforms into something truly special. Pickled baby corn is tangy, crunchy, and full of flavor. It can be eaten on its own as a snack, used as a garnish, or added to salads and platters. The best part? Making it at home is easy, budget-friendly, and allows you to control the flavors.
In this guide, you will learn everything about the pickled baby corn recipe—from ingredients and step-by-step instructions to tips, variations, and serving ideas.
What Is Pickled Baby Corn?
Pickling is the process of preserving vegetables in a mixture of vinegar, water, and spices. Baby corn, because of its size and natural crunch, is perfect for pickling. When stored in a jar with brine, herbs, and spices, the corn absorbs all the flavors and stays crisp for weeks.
Unlike store-bought versions that may contain preservatives, homemade pickled baby corn is fresh, customizable, and healthier.
Why Make Pickled Baby Corn at Home?
- Crunchy Snack Anytime – A jar in the fridge means you always have a healthy, tangy snack.
- Healthier Option – No artificial preservatives, colors, or excess sugar.
- Customizable Flavors – Add garlic, dill, chili flakes, or mustard seeds to suit your taste.
- Budget-Friendly – Much cheaper than buying gourmet pickles from stores.
- Perfect Side Dish – Goes well with sandwiches, burgers, and cheese platters.
Ingredients for Pickled Baby Corn
Here’s what you need to make a simple jar of pickled baby corn:
- 2 cups baby corn (fresh or canned, rinsed and drained)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 3 garlic cloves (sliced)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- Fresh dill (optional)
- Red chili flakes (optional, for heat)
Step-by-Step Pickled Baby Corn Recipe
Step 1: Prepare the Corn
If using fresh baby corn, blanch it in boiling water for 2–3 minutes, then place it in cold water to keep it crunchy. If using canned, simply rinse and set aside.
Step 2: Make the Brine
In a saucepan, combine vinegar, water, sugar, and salt. Heat until sugar and salt dissolve.
Step 3: Pack the Jars
Place baby corn into sterilized glass jars. Add garlic slices, peppercorns, mustard seeds, and dill.
Step 4: Pour the Brine
Carefully pour the hot brine over the baby corn until the jar is full. Leave a little space at the top.
Step 5: Seal and Store
Close the jars tightly. Let them cool, then refrigerate. Wait at least 24 hours before eating to allow flavors to develop.
Tips for the Best Pickled Baby Corn
- Use fresh, tender baby corn for maximum crunch.
- For sweeter pickles, increase the sugar slightly.
- Always sterilize jars to prevent spoilage.
- Store in the fridge for the freshest taste.
Flavor Variations
- Spicy Pickled Corn – Add fresh chili slices or more red chili flakes.
- Herb-Infused Pickles – Try rosemary, thyme, or basil for unique flavors.
- Sweet & Sour Corn – Increase sugar and add a dash of apple cider vinegar.
- Asian-Inspired Pickles – Add soy sauce, ginger, and sesame seeds.
How to Serve Pickled Baby Corn
- As a Snack – Eat it straight from the jar when you crave something tangy.
- With Sandwiches & Burgers – Adds crunch and zest.
- In Salads – Chop and mix with lettuce, cucumbers, and cherry tomatoes.
- On Cheese Boards – A colorful addition to party platters.
- With Grilled Meat – Complements smoky BBQ flavors.
Storage and Shelf Life
- Store jars in the refrigerator.
- Lasts up to 4 weeks when properly sealed.
- Flavor improves after 2–3 days of pickling.
Nutritional Value (Approx. per 3 pieces)
- Calories: 25
- Carbs: 5g
- Protein: 1g
- Fiber: 1g
- Fat: 0g
This makes pickled baby corn a light, low-calorie snack that is also gut-friendly because of the vinegar brine.
FAQs
Q1: Can I use canned baby corn?
Yes, but rinse it first to remove any added salt or preservatives.
Q2: Do I need to pressure-can the jars?
For short-term storage in the fridge, no. For long-term pantry storage, proper canning is required.
Q3: How long before I can eat it?
You can eat after 24 hours, but the flavor deepens after 2–3 days.
Q4: Can I reuse the brine?
It is best to make fresh brine for each batch to avoid spoilage.