Delicious with your picnics, barbecues and clambakes.

Pickled Corn Relish
Recipe type: Relish
Serves: 9 pints
  • 10 Cups fresh whole kernel 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 Tablespoons canning or pickling salt
  • 2 1/2 teaspoons celery seed
  • 2 1/2 Tablespoons dry mustard
  • 1 1/4 teaspoons turmeric
  • *16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is equivalent to 10 Cups fresh whole kernel corn.
  1. Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn.
  2. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally.
  3. 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.
  4. Adjust lids and process according to the recommendations in Table 1.
  5. Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner.
  6. Style of pack: Hot.
    Jar size: Half-pints or pints.
    Process Time at altitudes of 0 - 1,000 ft: 15 minutes; 1,001 - 6,000 feet: 20 minutes; above 6,000 feet: 25 minutes.

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