Pickled Baby Corn

In a large stainless steel pot combine vinegar, water, sugar, pickling salt. Bring to a boil for 5 minutes.

Meanwhile pack baby corn into jars, and divide the jalapeos and garlic equally into the jars. Leave 3/4 inch from top of jar.

Pour boiling pickling liquid into jars leaving 1/2 inch space at top. Remove any air bubbles, wipe rims and seal. Once they are cool ensure the lids popped inward and store up to 1 year.

Note: as baby corn is not in season, I used store bought baby corn canned in water. Just drain them for approximately 15 minutes to remove most of the water.