Pickled corn salad can be a delicious addition to your pantry. Here’s a simple recipe and instructions for canning pickled corn salad:
Ingredients:
- 8 cups of corn kernels (about 12 ears of corn)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium red onion, diced
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup granulated sugar
- 2 teaspoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon ground turmeric
Instructions:
- Prepare the Corn: Husk the corn and remove the silk. Cut the kernels from the cob. You should have about 8 cups.
- Prepare the Brine: In a large pot, combine the apple cider vinegar, water, sugar, salt, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
- Combine Ingredients: Add the corn kernels, diced red bell pepper, green bell pepper, and red onion to the pot. Stir to combine and let simmer for about 5 minutes.
- Sterilize Jars: While the mixture is simmering, prepare your canning jars by washing them in hot, soapy water, and sterilizing them in boiling water for 10 minutes.
- Fill Jars: Using a slotted spoon, pack the corn salad mixture into the sterilized jars, leaving about ½ inch of headspace at the top.
- Add Brine: Pour the hot brine over the corn mixture in the jars, leaving ½ inch of headspace.
- Remove Air Bubbles: Use a clean knife or spatula to remove any air bubbles trapped in the jars.
- Seal Jars: Wipe the jar rims with a clean, damp cloth to ensure they are clean. Place the lids on the jars and screw on the bands until fingertip-tight.
- Process Jars: Process the jars in a boiling water bath for 15 minutes, ensuring they are completely submerged. Start the timer once the water returns to a boil.
- Cool and Store: Once processed, carefully remove the jars from the water bath and place them on a towel-lined countertop to cool. As they cool, you should hear the lids make a popping sound, indicating they are sealing properly. Once cooled, store the jars in a cool, dark place.
Your pickled corn salad should be ready to enjoy after about 2 weeks of curing. It makes a great addition to salads, sandwiches, or served as a side dish. Enjoy!
