Home >> Salsas and Dips >> Pickled Baby Corn subtle
The pickle is a way of preparing certain foods in vinegar. With the vinegar’s addition the foods preserve for a longer time and they acquire a very different seasoning. The Mexican cuisine adopted this technique from the Spaniards and has expanded it along many ingredients but in this occasion we are going to focus in the baby corns .
In this recipe the Mexican cuisine has been very cautious of not losing the baby corns’ soft flavor, when they are mixed with other ingredients. For this reason the baby corns are combined with ingredients that have soft flavors and as typical pickle is condimented with spices to obtain a very special flavor.
The final result is a delicious accompaniment that can be used in almost any dish that has beef like an arrachera , a steak with onions or a cecina. Although they can also be used as snack and even as appetizer.
About the Recipe
This is a pickle that is
We give the recipe with
raw baby corns but you can also use preserved baby corns.
Use apple cider vinegar to make the recipe because it will give a subtle flavor to the pickle.
preparation time is of 20 minutes and then the pickle is left resting for 1 hour.
Ingredients 12 raw Baby Corns (4.2 oz) 1 Carrot (3.5 oz) 1/2 Onion (2.6 oz) 2 Bay Leaves 2 whole Allspices
1/2 teaspoon of Oregano
1/2 cup of Apple Cider Vinegar (4.2 fl oz) 1 tablespoon of Olive Oil 2 Black Peppercorns 1/4 tablespoon of Salt
Cookware 1 Saucepan with Lid 1 Measuring Cup 1 Cutting Board 1 Kitchen Spoon 1 Turner 1 Peeler 1 Knife
If you are going to use . preserved baby corns, don’t perform the first 4 steps
Perform some Activities
Put in a saucepan:
12 raw Baby Corns.
The enough Water to cover the baby corns.
Bring the saucepan water to a
boil over high heat.
When it boils reduce to
medium heat and leave the baby corns cooking for about 5 minutes, until they are soft.
Remove from the saucepan, with a
kitchen spoon, the baby corns that were cooked; then reserve.
We recommend saving 1 cup of the Water (8.4 fl oz) that was used to cook the baby corns because . it has more flavor and it will serve to cook the pickle
Cut 1/2 onion into
half moons and reserve.
Peel 1 carrot and then
slice it, then set aside.
Heat in the saucepan over medium heat 1 tablespoon of olive oil.
Put in the saucepan the half moons of the onion that was cut and
fry them for approximately 1 minute, until they look a bit transparent; stir regularly.
Incorporate in the saucepan the carrot slices that were cut. Mix the ingredients and
fry them for approximately 1 minute, until the carrot is lightly fried; stir regularly.
Add in the saucepan:
Mix the saucepan ingredients and fry them for about 5 minutes, until the baby corns are moderately fried; stir regularly.
Also put in the saucepan, along with the other ingredients:
1/2 cup of Apple Cider Vinegar.
1 cup of Water (8.4 fl oz).
1/4 tablespoon of Salt.
Mix the saucepan ingredients and bring the mixture to a
boil over high heat.
When the mixture boils
turn off the heat, cover the saucepan and leave the baby corns resting for 1 hour, so the flavors settle and balance.