| • | Mix red peppers, green peppers, hot green peppers and garlic. Toss well and set aside.
|
| • | Take a large stainless steel or enamel saucepan and combine white vinegar, granulated sugar, water and pickling salt in it.
|
| • | Boil the mixture and cook for further 5 minutes.
|
| • | Add baby corn and boil for another 2 minutes.
|
| • | Take 6 pint jars and sterilize them and their lids.
|
| • | Divide the mixture into 6 parts and place each part in the jar.
|
| • | Pack the corn tightly and add boiling liquid into the jars. Leave ½-inch head space.
|
| • | Process the jars in boiling water bath for 10 minutes.
|
| • | Your pickled baby corn is ready! |
