Description
This recipe is suitable even for those who make first steps in the field blanks! This year I bought so much corn, what not in forces was to eat her and she had already begun to dry on the balcony ;-) I Decided to make this here Sunny salad for winter and summer has always been around ;-) Very interesting taste!
Ingredients
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Corn
10 piece
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Tomato
10 piece
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Onion
2 piece
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Sweet pepper
4 piece
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Water
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Water
1 l
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Sugar
100 g
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Salt
1 Tbsp
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Vinegar
100 ml
Cooking
With corn on the cob remove the grain (I cut them with a knife). Boil in a little water (so that water covers the grain). Cooking time depends on the "antiquity" of corn - I had already half-dried (left it on the balcony), so I cooked it for three hours. You want the corn was crunchy, but not overcooked!
Cooked corn recline in a colander (broth saved) and allow it to drain completely and cool at the same time. I cooked in the evening and in the morning it was ready for further action ;-)
Prepare the marinade. In a corn broth, add water to the desired amount. As I did the first time, then made the marinade 2.5 liters. In General, five 800-gram cans it took me a little more than a liter of marinade.
While the marinade is boiling, wash and prepare vegetables. This amount of vegetables that I used. Corn kernels I got about half of the 6-liter pots.
Peppers, tomatoes and onions finely chop, about the size of a grain of corn (so that the salad has a uniform)
Mix all the vegetables
Arrange on sterilized banks (tamping), pour the marinade, close with lids. Sterilization of cans: well-washed, WET jars and lids, put in a COLD oven. Together with the banks, and heated it to 100 degrees. Banks can be removed when they are dry all the drops of water, but I hold still for 10-15 minutes after drying. CAUTION!!! banks are hot!
Do it in the oven at 100 degrees, 20-30 minutes. This time I put in cold jars and poured the slightly cooled brine, so put in a cold oven and pasteurized for half an hour (10 minutes to preheat the oven to 100). You can pour hot marinade (just finished boiling), but in hot jars and then put in the oven, preheated to 100 degrees for 20 minutes.
Remove from the oven, wrap it up and leave it to cool down (approximately a day).
Bon appetit!
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