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!
Makes enough to use in up to 15 bowls
– 190 g (7 oz) baby corn, thinly sliced into rounds
Beetroot Pickling Liquor
– 2 large raw beetroot (beets), peeled and sliced
– 250 ml (8 fl oz/1 cup) water
– 125 ml (4 fl oz/½ cup) rice wine vinegar
– 3 tbsp sugar
– 2 tsp salt
Place the baby corn in a sterilised glass jar.
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.
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.