Tangy Canning Pickled Corn Salad in 15 Minutes Flat
A tangy and crisp pickled corn salad perfect for preserving summer flavors. Enjoy it as a side dish or topping.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh corn kernels
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tbsp salt
- 1 tsp mustard seeds
- 1/2 tsp celery seeds
- 1/2 tsp turmeric
Instructions
- Combine corn, bell pepper, and onion in a bowl.
- In a saucepan, mix vinegar, water, sugar, salt, mustard seeds, celery seeds, and turmeric.
- Bring the mixture to a boil, then simmer for 5 minutes.
- Pour the hot liquid over the vegetables.
- Let cool, then refrigerate for at least 2 hours before serving.
- Store in sterilized jars if canning.
Notes
- Use fresh corn for best texture.
- Adjust sugar and vinegar to taste.
- Store in the fridge for up to 2 weeks or can for longer shelf life.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 12g
- Sodium: 390mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/canning-pickled-corn-salad-recipe/