Curried Baby Corn
In a pot, bring vinegar, water, salt and sugar to a boil. Cook until sugar and salt have dissolved. Rinse baby corn.
Place 1 teaspoon curry powder into each jar. Pack baby corn tightly in jars. Pour enough brine into the jars to cover corn, coming up to 2 cm (3/4-inch) below the rims. Cover jars with lids and let cool. Refrigerate up to 3 weeks. Tip: To preserve corn longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.