Ingredients:

  • 6 cups (850g) fresh sweet corn kernels, cut from cob
  • 2 cups (300g) red bell pepper, finely diced
  • 1 cup (150g) red onion, finely diced
  • 1/2 cup (75g) jalapeño, seeded and minced
  • 1 1/2 cups (350ml) apple cider vinegar
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (18g) pickling salt
  • 1/4 cup (60ml) bottled lime juice
  • 1/2 cup (15g) fresh cilantro, chopped

Instructions:

  1. Sterilize your pint jars in boiling water and keep them hot to prevent the glass from cracking.
  2. Dice all vegetables uniformly to ensure even flavor distribution and brine penetration.
  3. In a large pot, combine apple cider vinegar, sugar, and pickling salt. Bring to a boil over medium-high heat until the sugar dissolves.
  4. Stir in the corn, red pepper, onion, and jalapeños.
  5. Reduce heat and simmer for 10 minutes, ensuring the corn remains crisp.
  6. Remove from heat and stir in the bottled lime juice and fresh cilantro.
  7. Ladle the hot salsa into the sterilized jars using a funnel, leaving exactly 1/2 inch (1.3cm) of headspace.
  8. Run a bubble remover tool around the inside of the jar to release trapped air.
  9. Wipe the rims clean, center the lids, and screw on the bands until fingertip tight.
  10. Process the jars in a water bath canner.