Relish: Pickled Corn Relish

posted by Kayce 10-01-102 6:03 AM

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%)
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


Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six l0-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 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 a 1/2-inch headspace. Adjust lids and process.

Yield: About 9 pints

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