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Corn Relish

Healthy.Eater's picture
  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Celery seeds 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Sweet peppers 2 Large, cored, seeded and chopped (Green / Red / 1 Of Each)
  Corn kernels 2 Cup (32 tbs) (Fresh / Frozen)
  Celery stalks 2 Medium, diced
  Yellow onion 1 Small, finely chopped
  Jalapeno pepper 1 , seeded and finely chopped (Optional)

1 ln a medium-size enameled or stainless steel saucepan, combine the vinegar, sugar, salt, celery seeds, and mustard seeds.
Bring to a boil over high heat, then lower the heat and simmer, stirring, for 1 minute.
Add the sweet peppers, corn, celery, onion, and, if desired, the jalapeno pepper.
Bringto a boil again and cook for 1 0 minutes or until the vegetables are softened.
Let cool to room temperature, then store, covered, in the refrigerator for up to 4 days.
2 For longer storage, pour the hot cooked relish into two 1 -pint canning jars, leaving 1/4 inch of head space between the relish and jar rim.
Cover the jars with dome lidsand rings, place them in a boiling water bath, and return to a boil.
Process for 1 5 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place.
The relish may also be frozen for up to 2 monthsat 0° F.

Recipe Summary

Side Dish

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Corn Relish Recipe