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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Corn Relish

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Vegetables and Herbs


Pickled corn relish

William Schafer

Recommended processes

Boiling water bath
Half pints or pints, 20 minutes


Yield: About 9 pints


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.


Pickled Corn Relish. November 2009. National Center for Home Food Preservation.

Related resources

Reviewed by Suzanne Driessen 2017

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