Amount : about 5 jars of 500 ml
Prep time: 10 minutes
Resting time: 12 to 24 hours
Cooking time: about 60 minutes
Ingredients
- 2.5 L (10 cups) fresh corn kernels
- 500 ml (2 cups) jalapeños
- 300 ml (1 ¼ cups) onion, finely chopped
- 1.25 L (5 cups) white vinegar, 5% acidity
- 425 ml (1 ¾ cups) sugar
- 15 ml (1 tablespoon) mustard seeds
- 15 ml (1 tablespoon) dry mustard
- 30 ml (2 tablespoons) pickling salt or fine non-iodized salt
- 5 ml (1 teaspoon) turmeric powder
- 125 ml (½ cup) green onions, thinly sliced
- 125 ml (½ cup) fresh cilantro leaves, chopped
Preparation
- Preheat the oven to 200 °C (400 °F) with the rack in the center.
- Using a knife, cut the kernels off the corn cobs.
- Cut the jalapeños in half, remove the seeds and white membranes, then dice them into small pieces.
- On a baking sheet without oil or butter, spread out the corn, jalapeños, and onion, and roast in the oven for 25 to 30 minutes, stirring halfway through, until the corn is lightly browned and the onion is tender.
- In a saucepan, combine the vinegar, sugar, mustard seeds, dry mustard, salt, and turmeric; bring to a boil and simmer for 5 minutes.
- Add the prepared roasted mixture, green onion, and cilantro; return to a boil and simmer for 5 minutes.
- Immediately divide the vegetables and liquid as evenly as possible among clean, warm 500-ml Mason jars. The liquid should cover the vegetables, leaving 1 cm (½ in.) of headspace below the rim of the jars.
- For each jar, slide a narrow spatula or other non-metallic utensil along the inner wall and gently move the utensil toward the center to release any trapped air bubbles. Repeat this around the entire jar.
- Check the space under the rim again. If necessary, add a few more vegetables and some hot cooking liquid to maintain the 1 cm (½ in.) space under the rim.
- Carefully wipe the rims of the jars with a clean, damp cloth to remove any traces of vegetables or liquid.
- Center the lids on the jars. Screw on the rings until you feel resistance, then finish tightening them slightly with your fingertips. Do not use all your hand strength, and do not use a tool.
- Place the jars upright in a pot of boiling water, making sure they are covered by at least 2.5 cm (1 in.) of water.
- Cover the pot. When the water returns to a full boil, maintain the boil for 15 minutes. Then turn off the heat under the pot, remove the lid, and wait another 5 minutes before removing the jars, without tilting them.
- Place the jars upright on a protected surface and let them cool for 12 to 24 hours without moving them. Do not tighten the rings during or after cooling.
Check that each jar is properly sealed: the center of the lid should be concave and should not move when pressed.
