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Pickled Corn Relish




Source of Recipe


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List of Ingredients





10 cups fresh whole kernel corn (16-20 medium size ears or six 10 oz. packages of frozen corn
2½ cups sweet red pepper, diced
2½ cups sweet green pepper, diced
2½ cups celery, chopped
1¼ cups onion, diced
1¾ cups sugar
5 cups vinegar
2½ tbsp canning or pickling salt
2½ tsp. celery seed
2½ tsp. dry mustard
1¼ tsp. turmeric
Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use 6-10 oz. packages of frozen corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to a 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 half pint or pint jars with the mixture, leaving ½ inch headspace. Adjust lids and process for 15 minutes in a boiling water canner. Adjust processing times for altitudes above 1,000 feet.

Recipe