Beetroot pickled baby corns

Beetroot pickled baby corns

By
From
Poke
Makes
15 bowls
Photographer
Matt Russell

The beetroot (beet) in this pickling liquid turns the baby corn a vibrant shade of pink that has often led people to mistake them for flowers or raspberries!

Ingredients

Quantity Ingredient
190g baby corn, thinly sliced into rounds

Beetroot pickling liquor

Quantity Ingredient
2 large raw beetroot, peeled and sliced
250ml water
125ml rice wine vinegar
3 tablespoons sugar
2 teaspoons salt

Method

  1. Place the baby corn in a sterilised glass jar.
  2. Put all the pickling liquor ingredients in a saucepan and bring to a simmer for 10 minutes, then allow to cool. Once cooled, remove the sliced beetroot and pour the liquor over the baby corn.
  3. Leave for 24 hours in the fridge to allow the corn to absorb the beetroot colour. The pickles will keep in the fridge for up to 1 week.
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