ickled corn salad is a delicious way to preserve the flavors of summer to enjoy throughout the year. Here’s a simple recipe for canning pickled corn salad:
Ingredients:
- 6 cups fresh corn kernels (about 8-10 ears of corn)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium red onion, diced
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Prepare the Jars: Wash canning jars, lids, and bands in hot, soapy water. Sterilize them by boiling in a large pot of water for 10 minutes. Keep them warm until ready to use.
- Prepare the Ingredients: In a large pot, combine the apple cider vinegar, white vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes (if using). Bring the mixture to a boil, stirring to dissolve the sugar and salt.
- Add the Vegetables: Add the corn, diced red bell pepper, green bell pepper, and red onion to the pot. Stir to combine and return to a boil. Reduce the heat and simmer for about 5 minutes, until the vegetables are just tender.
- Pack the Jars: Using a slotted spoon, pack the hot vegetables into the prepared jars, leaving about 1/2 inch of headspace at the top. Ladle the hot pickling liquid over the vegetables, covering them completely and leaving 1/2 inch of headspace.
- Remove Air Bubbles: Slide a clean utensil (like a chopstick or a plastic spatula) around the inside of the jars to remove any air bubbles.
- Seal the Jars: Wipe the jar rims with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip tight.
- Process the Jars: Process the jars in a boiling water canner for 15 minutes, adjusting for altitude if necessary. Make sure the jars are covered by at least 1-2 inches of water. After processing, carefully remove the jars from the canner and place them on a clean towel to cool.
- Check the Seals: After the jars have cooled for 12-24 hours, check the seals by pressing down on the center of each lid. If the lid is firm and does not move, the jar is sealed. If any jars did not seal properly, store them in the refrigerator and consume within a few weeks.
- Storage: Store the sealed jars in a cool, dark place for up to 1 year. Once opened, store any remaining pickled corn salad in the refrigerator and consume within a few weeks.
Enjoy your homemade pickled corn salad as a tasty side dish or topping for salads, sandwiches, or tacos!
