INGREDIENTS
4 (14 oz) cans mini corn cobs, drained
16 ounces apple cider vinegar
1 cup sugar
3 teaspoons pickling spices
3 cloves garlic
DIRECTIONS
Bring the vinegar, sugar and pickling spices to a boil over
high heat; reduce heat and simmer for a couple of minutes.
Meanwhile, place the garlic and corn cobs into 500ml sterilized jars.
Pour the hot vinegar into the packed jars, filling to just
below the rim.
Place the snap lid over the rim and lightly screw on the
twist ring.
Place into a hot water bath just covering the jars with
water; boil for 10 minutes.
Remove the jars from the water bath and allow cooling
completely until the snap lids pop.
Store for at least
two weeks to allow the flavour to permeate the corn, refrigerate after opening.
When do add the garlic
ReplyDeleteYou add it with the corn cobs. So sorry, I will edit the recipe to reflect that.
ReplyDeleteWhat size jars?
ReplyDeleteI use 500 ml jars
Delete