Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Corn Relish
Vegetables and Herbs
Pickled corn relish
Recommended processes
Boiling water bath
Half pints or pints, 20 minutes
Ingredients
- 10 cups fresh whole-kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
- 2½ cups diced sweet red peppers
- 2½ cups diced sweet green peppers
- 2½ cups chopped celery
- 1¼ cups diced onions
- 1¾ cups sugar
- 5 cups vinegar (5%)
- 2½ Tbsp. canning or pickling salt
- 2½ tsp. celery seed
- 2½ Tbsp. dry mustard
- 1¼ tsp. turmeric
Yield: About 9 pints
Procedure
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 ½ 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 (¼ cup flour blended in ¼ cup water) and stir frequently. Fill jars with hot mixture, leaving a ½-inch headspace. Adjust lids and process half-pints or pints for 20 minutes in a boiling water canner.
Source
Pickled Corn Relish. November 2009. National Center for Home Food Preservation.
Related resources
Reviewed by Suzanne Driessen 2017
