Pickled Corn Relish

Pickled Corn Relish

• 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
• 2-1/2 cups diced sweet red peppers
• 2-1/2 cups diced sweet green peppers
• 2-1/2 cups chopped celery
• 1-1/4 cups diced onions
• 1-3/4 cups sugar
• 5 cups vinegar (5 percent)
• 2-1/2 tbsp canning or pickling salt
• 2-1/2 tsp celery seed
• 2-1/2 tbsp dry mustard
• 1-1/4 tsp turmeric

Yield: About 9 pints 

Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob

Optional: use six 10-ounce frozen packages of corn.

Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally.

Mix mustard and turmeric in 1/2 cup of the simmered mixture.

Add this mixture and corn to the hot mixture.

Simmer another 5 minutes.

If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently.

Fill jars with hot mixture, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	15 min	20	25

RE:  Recipe from National Center for Home Food Preservation