Pickled Baby Corn
This corn pickle can be made overnight. Delicious served with barbequed
meats.
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measurements
675 g fresh baby corn on the cob - husked
375 g sugar
250 ml vinegar
1/4 tsp ground turmeric
1/2 tsp celery seed
1/4 tsp mustard powder
1 clove of garlic, minced
1. Put the sugar, vinegar, turmeric, celery seed, mustard and garlic in a
large pan, and bring to the boil. Add the corn and bring back to the boil.
Keep boiling for 3 minutes. Remove from heat and leave to cool slightly.
2. Transfer the corn to a waterproof, seal able container. Pour over the
cooking liquid (enough to cover). Seal and refrigerate for up to a week.
The classroom should be an entrance into the world, not an escape
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