Pickled Corn Relish

Gather

Ingredients

• 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

Preserve

Instructions

1. 01

   Wash half-pint or pint jars, keep them hot, and prepare the lids.

2. 02

   For fresh corn, boil the ears 5 minutes, cool them in cold water, and cut off whole kernels. Frozen corn may be used directly; measure 10 cups either way.

3. 03

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

4. 04

   Blend the dry mustard and turmeric into 1/2 cup of the hot liquid, then return that mixture to the pot with the corn.

5. 05

   Simmer 5 minutes more. Fill hot half-pint or pint jars with 1/2-inch headspace and apply the lids.

6. 06

   For canning at 0–1,000 feet, the boiling-water process is 15 minutes for filled half-pints and pints. Add the elevation adjustment above 1,000 feet.
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