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Pickled Corn Relish

Submitted by: wvhomecanner on June 29, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Pickled Corn Relish

Corn relish for canning – you can use fresh corn or frozen corn for this one.

Attribution Link

Difficulty: Intermediate

Servings: About 9 pints

Ingredients

10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen 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 tbsp canning or pickling salt
2-1/2 tsp celery seed
2-1/2 tbsp dry mustard
1-1/4 tsp turmeric


Directions

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. Process in boiling water bath in pints or half pints for 15 minutes @ 0 – 1,000 ft, 20 minutes @ 1,001 – 6,000 ft., above 6,000 ft, 25 minutes.


Categories: Boiling Water Bath, BWB Condiments, BWB Pickles & Pickled Stuff, BWB Vegetables, Canning, Preserving

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