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

Vegetables and Herbs

Pickled Corn Relish

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2012 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Half pints or pints, 20 minutes

Ingredients

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.

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