Pickled corn salad is a delicious side dish, and canning pickled corn salad is one of the best ways to preserve corn on the pantry shelf without a pressure canner.
When the corn comes in during the summer months, I’m always looking for more corn canning recipes. We live off-grid, and we only have so much freezer space, so canning is our best option for preserving corn for year-round eating.
We make corn salsa, which is both sweet and spicy, as well as corn relish for topping summer hotdogs. I even use the cobs to make corn cob jelly!
I pull out the pressure canner to put up the main crop, but canning corn in the summer months is a big ordeal. It’s already hot, and I can only run the pressure canner indoors. If I can find a water bath canning recipe for corn I’ll be able to can it outdoors in my outdoor canning kitchen.
With a high-capacity Amish canner on an outdoors stove, I can get my canning done in no time (without heating up the kitchen).
That is, unless I’m pressure canning.
You can’t run a pressure canner on that kind of burner, so canning plain corn takes me indoors.
That’s one reason I was so excited when I found this water bath canning recipe for corn salad in Angi Schneider’s book The Ultimate Guide to Preserving Vegetables.
Reprinted with permission from The Ultimate Guide to Preserving Vegetables by Angi Schneider. Page Street Publishing Co. 2020. Photo credit: Dennis Burnett. It has been edited slightly for format and length to fit the web.
Canning Sweet and Zesty Pickled Corn Salad
Corn salad is one of those versatile recipes that can turn my pantry into a deli. This zesty salad is fantastic straight out of the jar and added to burrito bowls and tacos.
It’s especially tasty garnished with dried chili powder and served as a cold side dish. Use the salad to top eggs, or mix it with a can of black beans and diced tomatoes for a quick and fun salsa.
Ingredients for Pickled Corn Salad
To make 3 pint jars (500-ml) or 6 half-pint (250-ml) jars, you’ll need the following:
- 2 tbsp (36 g) salt 4 tsp (8 g) ground mustard
- 4 cups (948 ml) apple cider vinegar
- 1 cup (237 ml) water
- 2⁄3 cup (134 g) sugar
- 5 cups (830 g) corn kernels (approximately 17–19 ears)
- 1 cup (150 g) diced peppers, a mix of sweet and hot, seeds removed from hot peppers if you prefer milder flavor
- 6–8 cloves garlic, minced
Do not reduce the amount of vinegar, as that’s required for safe water bath canning.
Making Pickled Corn Salad for Canning
Once you’ve assembled all of your ingredients, this canning recipe for pickled corn salad comes together quickly.
Prepare a water bath canner and jars before beginning.
Mix the salt, mustard, vinegar, water, and sugar in a pot and bring it to a boil.
Add in the vegetables, including corn, peppers, and garlic. Return the mixture to a boil and simmer on low for 20 minutes.
Ladle the mixture into prepared jars, leaving 1/2 inch headspace.
Process in a water bath canner for 15 minutes, adjusting for altitude.
Altitude adjustments for canning pickled corn salad are as follows:
- For 0 to 1,000 Feet in elevation, process for 15 minutes
- For 1,001 to 6,000 Feet in elevation, process for 20 minutes
- Above 6,000 feet, process for 25 minutes
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.
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.
Ingredients
- 2 tbsp (36 g) salt 4 tsp (8 g) ground mustard
- 4 cups (948 ml) apple cider vinegar
- 1 cup (237 ml) water
- 2⁄3 cup (134 g) sugar
- 5 cups (830 g) corn kernels (approximately 17–19 ears)
- 1 cup (150 g) diced peppers, a mix of sweet and hot, seeds removed from hot peppers if you prefer milder flavor
- 6–8 cloves garlic, minced
Instructions
- Prepare the water bath canner by filling it halfway with water and putting it on the stove to simmer.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Altitude adjustments for canning pickled corn salad are as follows:
- For 0 to 1,000 Feet in elevation, process for 15 minutes
- For 1,001 to 6,000 Feet in elevation, process for 20 minutes
- Above 6,000 feet, process for 25 minutes
Corn Canning Recipes
Looking for more Corn Canning Recipes?
Pickling Recipes
What about pickle recipes? I have plenty of pickled salad and relish recipes to share…
D
Can I leave out the peppers? or will it change the ph in anyway
Ashley Adamant
You can omit any low acid ingredients like that without issue.