• Prep Time:
  • Cooking Time:
  • Serves: 9 Pints

Pickled Corn Relish

  • Recipe Submitted by on

Category: Vegetables, Canning

 Ingredients List

  • 10 c Fresh whole kernel corn*
  • 2 1/2 c Diced sweet red peppers
  • 2 1/2 c Diced sweet green peppers
  • 2 1/2 c Chopped celery
  • 1 1/4 c Diced onions
  • 1 3/4 c Sugar
  • 5 c Vinegar (5 percent)
  • 2 1/2 tb Canning or pickling salt
  • 2 1/2 ts Celery seed
  • 2 1/2 tb Dry mustard
  • 1 1/4 ts Turmeric

 Directions

*16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is
equivalent to 10 cups fresh whole kernel corn.

Yield: About 9 pints

Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole
kernels from cob or use six 10-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 1/2 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 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Corn Relish in a
boiling-water canner.



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