Saladscreativecanning5.0
Canning Pickled Corn Salad
This pickled corn salad recipe is perfect as a quick side dish right out of the jar. Since it's seasoned and acidified, it cans up easily in a water bath canner.
👥 24 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
📝 Preparation Steps
1
Prepare the water bath canner by filling it halfway with water and putting it on the stove to simmer.
water1 cup
2
Check three pint (500-ml) or six half-pint (250-ml) jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it’s time to use them. Wash the lids in hot soapy water, rinse them, and set them aside.
water1 cup
3
Combine the salt, mustard, vinegar, water and sugar in a large stockpot and bring the mixture to a boil, stirring occasionally. Add the corn, peppers and garlic, and bring the mixture back to a boil. Reduce the heat to low and simmer the mixture for ⏱️ 20 minutes.
salt2 tbspwater1 cuppeppers (diced, a mix of sweet and hot, seeds removed from hot peppers if you prefer milder flavor)1 cup
4
Remove the stockpot from the heat, and fill the jars with the corn salad, leaving 1⁄2 inch (12 mm) of headspace. Remove the air bubbles with a bubble remover tool or chopstick and recheck the headspace; add more brine if necessary. Wipe the rims with a clean cloth, put the lids on the jars and screw on the bands. Place the jars in the prepared hot water bath canner, making sure that the jars are covered by at least an inch (2.5 cm) of water.
water1 cup
5
Bring the water to a full rolling boil and put the lid on the canner. Process the jars for ⏱️ 15 minutes, adjusting for altitude, if necessary (see notes). Arrange a folded towel on the counter or table. Remove the jars, using a jar lifter, and place them on the towel. Let the jars cool for at least ⏱️ 12 hours.
water1 cup
6
Once the jars are cooled, remove the bands and check the seals. If any jars failed to seal, put them in the refrigerator to use first. Wipe the jars with a clean cloth and store them for up to a year.
Nutrition Facts
calories
55 kcal
fat Content
0.4 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
654 mg
protein Content
1 g
carbohydrate Content
11 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.3 g
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