Pickled mini corn for winter
Composition / ingredients
6
servings:
Cooking method
1. First prepare the marinade, for which mix vinegar, water, salt and sugar in a saucepan. Bring to a boil.
2. Meanwhile, sterilize the jars.
3. Wash the corn, dry it with a paper towel.
4. Put all the spices and corn in jars.
5. Pour the boiling marinade gently over the corn in jars.
6. Seal the jars and turn them over several times to evenly distribute the marinade.
7. Let cool under a towel.
8. Before serving, keep the corn in the refrigerator for at least a week.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Germ-free raw fortified corn grits - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Carnation - 323 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
