Making homemade corn relish is a delicious way to preserve fresh summer corn. Sweet corn, colorful bell peppers, onion and celery are simmered in a tangy, lightly sweetened vinegar mixture with classic relish spices. Serve it alongside grilled meats, spoon it over hot dogs or tacos, or add it to salads for a sweet and tangy burst of flavor.
INGREDIENTS
- 2 cups white vinegar (5% acidity)
- 2/3 cup sugar
- 1 Tbsp salt
- 4 cups cooked corn kernels (about 8 ears)
- 2 cups diced mixed red and green bell peppers (about 2 large)
- 3/4 cup diced celery (about 2 stalks)
- 1/2 cup finely chopped onion (about 1 small)
- 1 Tbsp dry mustard
- 1 tsp celery seeds
- 1 tsp ground turmeric
DIRECTIONS
If using fresh corn: Wash corn and boil in water until fork-tender; drain. Allow corn to cool until easy to handle. Holding corn cob vertically with the stem end on a cutting board or in a bowl, cut corn kernels off of the cob, starting at the top and moving downward.
Peel onion and chop. remove stems and seeds from bell peppers and chop. Remove stalks from celery and dice.
Combine vinegar, sugar, and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
Ladle hot relish into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours.
Recipe adapted from the Ball® Corn Relish canning recipe.
CANNING HOMEMADE CORN RELISH
Yield: 6 HALF-PINTS
INGREDIENTS
- 2 cups white vinegar (5% acidity)
- 2/3 cup sugar
- 1 Tbsp salt
- 4 cups cooked corn kernels (about 8 ears)
- 2 cups diced mixed red and green bell peppers (about 2 large)
- 3/4 cup diced celery (about 2 stalks)
- 1/2 cup finely chopped onion (about 1 small)
- 1 Tbsp dry mustard
- 1 tsp celery seeds
- 1 tsp ground turmeric
DIRECTIONS
If using fresh corn: Wash corn and boil in water until fork-tender; drain. Allow corn to cool until easy to handle. Holding corn cob vertically with the stem end on a cutting board or in a bowl, cut corn kernels off of the cob, starting at the top and moving downward.
Peel onion and chop. remove stems and seeds from bell peppers and chop. Remove stalks from celery and dice.
Combine vinegar, sugar, and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
Ladle hot relish into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours.
Recipe adapted from the Ball® Corn Relish canning recipe.