CORN JAR

CORN JAR Full Recipe

Ingredients:

• 4 ears of fresh corn, shucked and kernels removed
• 1 cup of diced red bell pepper
• 1 cup of diced green bell pepper
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 1 cup of white vinegar
• 1/2 cup of granulated sugar
• 1/2 cup of water
• 1 tablespoon of kosher salt
• 1 teaspoon of mustard seeds
• 1 teaspoon of celery seeds
• 1/2 teaspoon of ground turmeric
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of red pepper flakes (optional)

Instructions:

1. Prepare the Corn and Vegetables:
   • In a large mixing bowl, combine the corn kernels, diced red bell pepper, diced green bell pepper, and chopped red onion.
2. Make the Pickling Brine:
   • In a medium saucepan, combine the vinegar, sugar, water, kosher salt, mustard seeds, celery seeds, ground turmeric, black pepper, and red pepper flakes (if using).
   • Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
3. Combine and Jar:
   • Pour the hot pickling brine over the corn and vegetable mixture, ensuring everything is well-coated.
   • Let the mixture cool to room temperature.
4. Jar the Corn:
   • Once the mixture has cooled, pack it tightly into sterilized glass jars, leaving about 1/2 inch of headspace at the top.
   • Seal the jars with sterilized lids.
5. Process the Jars:
   • Place the jars in a large pot of boiling water (the water should cover the jars by at least 1 inch) and process for 10 minutes to ensure a good seal.
   • Carefully remove the jars from the water and let them cool to room temperature.
6. Store:
   • Store the sealed jars in a cool, dark place for at least 1 week before opening to allow the flavors to meld.
   • Once opened, keep refrigerated and use within 1 month.