Delicious with your picnics, barbecues and clambakes.
Pickled Corn Relish
Author: Epicurus.com Kitchens
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.
- 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.
- 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.