There’s something special about Mid-Western corn. So you know that this corn relish recipe from Missouri has been fully vetted.
If you want to skip the traditional boiling water bath canning process you may keep the sealed jars refrigerated for up to 6 months.
- 12 cup fresh corn kernels (cut from up to 24 ears of corn, depending on size)
- 1 red bell pepper (seeded and diced small)
- 1 green bell pepper (seeded and diced small)
- 7 cup sweet onion (peeled and diced small)
- 3 teaspoon kosher salt
- 1 ½ teaspoon celery seed
- 1 ½ teaspoon dry mustard
- 1 ½ teaspoon tumeric
- 2 ½ cup cider vinegar
- 2 cup granulated sugar
In a large saucepan combine corn kernels with all the other ingredients and mix well. Place the pan over medium-high heat. Allow the mixture to come to a boil then lower the heat just enough to achieve a soft rolling boil. Cook the mixture 30 minutes, stirring often.
Spoon the relish into sterilized jars, cover and seal then place the jars a water bath. Bring to a boil.
Once boiling, cook for ten minutes, adjusting the boil so the water does not overflow. Remove the jars from the water bath and place them on a cloth on the counter in a draft-free area for 24 hours. Check that all lids are sealed then label and store them.
If any of the jars do not seal, remove the lid, clean the surface and boil in a water bath for ten minutes. Otherwise, you may refrigerate the jars up to 30 days.