Pickled Baby Corn On The Cob
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Side dish, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1 | c | Vinegar |
| 1/4 | t | Ground turmeric |
| 1/2 | t | Celery seed |
| 1/4 | t | Dry mustard |
| 1 | Clove garlic, minced | |
| 1 1/2 | lb | Fresh baby corn on the cob |
| husked |
INSTRUCTIONS
In a large saucepan stir together sugar, vinegar, turmeric, celery seed, mustard, and garlic. Add corn. Bring to a full boil. Boil gently for 2 minutes. Remove from heat. Cool slightly. Tranfer corn to a moisture and vapor-proof container. Add enough of the cooking liquid to cover. Cover and chill in refrigerator for up to 1 week. Source: BH&G Farmer's Market Typed in MMFormat by cjhartlin@msn. Posted to MM-Recipes Digest V4 #152 by "Cindy Hartlin" <CJHARTLIN@msn.com> on Jun 1, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 17.6mg
Carbohydrates: 37.8g
Fiber: <1g
Sugar: 37.4g
Protein: <1g