- 1). Submerge six 1-pint jars and lids in boiling water for at least 10 minutes.
- 2). Toss the green peppers, red peppers, hot peppers and garlic in a bowl. Set the bowl aside for later use.
- 3). Mix the liquid in a large pot. Add the vinegar, sugar, water and the pickling salt into your bowl and stir until the sugar dissolves.
- 4). Turn up the heat on your stove and place the pot on the element. Bring the mixture to a rolling boil, and allow it to boil for five minutes.
- 5). Add the baby corn to the liquid and continue boiling the mixture for an additional two minutes.
- 6). Divide the tossed peppers evenly between the six sterilized jars and use a spoon to remove the baby corn from the boiling liquid. Put the corn directly on top of the vegetables in each jar.
- 7). Fill up the remaining space in the jar with the pickling liquid, leaving ½-inch of space at the top of each jar.
- 8). Secure the lids and seals very tightly and submerge the cans in boiling water to compress the lids. Boil for at least 10 minutes.
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