Try this Pickled Baby Corn on the Cob recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan stir together sugar, vinegar, turmeric, celery seed, mustard, and garlic. Add corn. Bring to a full boil. Boil gently for 2 minutes. Remove from heat. Cool slightly. Tranfer corn to a moisture and vapor-proof container. Add enough of the cooking liquid to cover. Cover and chill in refrigerator for up to 1 week. Source: BH&G Farmers Market Typed in MMFormat by cjhartlin@msn. Posted to MM-Recipes Digest V4 #152 by "Cindy Hartlin"
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 442 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 18.4mg | 0 % | |
Total Carbohydrate 113.1g | 33 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 112.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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