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Nothing says summer like corn relish! Serve it fresh or preserve it for later!
This is one pickle relish that was always on my preserving rotation when I used to do a lot of “putting up” when we had our large garden.
|Fresh or preserved–your choice!|
But I have to admit I like this relish fresh too! So I’m giving two ways of doing it. I combine canning it with serving it fresh so I have the best of both worlds.
It’s been years since I did canning too, and really enjoyed doing this batch. I used a deep stock pot with a rack in the bottom. This will suffice for half-pint jars. I have a proper water bath (and pressure) canner in my attic, but trying to find either…well…
If you do want to preserve, I’ve given a link in the directions to a site that will give you all the information you need. As long as you follow directions, everything WILL be safe to eat. Since this relish is acidic (a pickle) there is no risk at all of botulism. That’s only a concern in low-acid foods, but acid foods have their spoilage issues too (although not deadly), so I can’t stress enough following directions!
- 4 cups cooked corn
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 1/2 cup chopped white onion
- 2 cups white vinegar
- 2/3 cup sugar
- 1 tbs kosher salt
- 1 tsp celery seed
- 1 tbs mustard seed
- 1 tsp ground turmeric
Method 1 (to serve fresh):
In a non-reactive saucepan (i.e., stainless steel, ceramic coated), heat the brine/dressing ingredients to dissolve the sugar. Remove from heat and cool.
Mix remaining ingredients in a large bowl and pour cooled brine/dressing over corn mixture. Toss and chill for about 1 hour.
Method 2 (to preserve by canning):
Prepare jars and water bath canner. Read directions on how to process high-acid foods here. You will need 6 half-pint mason jars.
In a large non-reactive saucepan, heat the brine ingredients to dissolve the sugar.
Add the remaining ingredients. Bring to a boil. Reduce heat and simmer for 15 minutes.
Fill jars with relish leaving 1/2-inch headspace. Place lids on jars and hand-tighten rings (do not over tighten). Place in water bath canner.
Process for 15 minutes (this is for sea level, consult your local extension office for high-altitude times)
Remove from water bath. Check seals after about 24 hours.
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