Corn Salad for Winter
Description
A simple way to prepare ahead. Winter corn salad is versatile. You can serve it as a starter or appetizer, use it to garnish meat or poultry, or spoon it onto a burger or into a hot dog. It is easy to make. Boil the corn for a few minutes and leave enough liquid to cover it, or use canned corn in its liquid. Then simmer the corn, vegetables, and spices over low heat and ladle into jars. That is all! Good luck. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. So, boil the corn in a small amount of water if you have fresh corn. You can cut it off the cob and boil for a few minutes. Save the water. If using canned corn, do not drain the liquid. Prepare all other ingredients. Peel the tomatoes (by pouring boiling water over them), and finely chop the tomatoes, peppers, cucumbers, and onion.
- 2
Step 2
2. Pour all the prepared vegetables and liquid into a large pot and place over heat. In a separate bowl, mix together the vinegar, sugar, salt, mustard seeds, and celery seeds until well combined. Add to the pot, stir, and bring to a boil.
- 3
Step 3
3. Reduce the heat to low and simmer for one hour. While the corn salad is cooking, sterilize the jars and lids. Then pack the hot salad with its liquid into the jars.
- 4
Step 4
4. Then cover the jars with lids and sterilize in boiling water for 6–8 minutes (depending on jar size). After sterilizing, turn the winter corn salad upside down on a towel, having first tightened the lids, and leave until cooled.
- 5
Step 5
5. Winter corn salad is ready! And a bright mood in winter!