PICKLED BABY CORN

This is a short-cut method for pickling baby corn that gives results in hours rather than weeks.

1 cup water
1 cup white wine vinegar
2 cloves garlic
1/2 teaspoon granulated sugar
2 whole cloves
1 teaspoon salt
1 large fresh tarragon sprig, or 1 tablespoon fresh tarragon leaves
36 ears baby corn, husked and silks removed, each about 3 inches long

Combine all the ingredients except the corn in a large, stainless-steel or other nonreactive saucepan and bring to a boil over high heat. Add the corn, reduce the heat to medium, and simmer for 1 minute. Remove from the heat and let cool to room temperature. Using a slotted spoon, transfer the corn to dry, sterilized jar with lids. Add the vinegar mixture to within 1/2 inch of the rims. Cover with the lids and refrigerate.