Daily Tidbits

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Monday, September 29, 2014

Zesty Corn Relish

Printable Recipe



Ingredients
  • 8 cups cooked sweet corn kernels, cut from the cobs of 10 to 12 medium ears
  • 1 1/2 cups diced red peppers
  • 1 cup finely chopped onion
  • 1/2 cup diced poblano pepper (I added a jalepeno too)
  • 2 1/2 cup distilled white vinegar
  • 1 1/4 cup sugar
  • 2 t mustard seed
  • 1 t cumin
  • 1 t coriander
  • 1/2 t celery seed
  • 1/2 t crushed red pepper
  • 2 t kosher salt
  • 1/4 t black pepper
Cooking Directions
  1. Blanch the corn. (Put the corn into boiling water. Boil for 3 minutes. Remove from boiling water and place immediately into cold water.)
  2. Remove the corn kernels.
  3. In a large bowl, combine the corn, red pepper, onion, and poblano pepper. Set aside.
  4. In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper.
  5. Bring to a boil over medium-high heat, then add the corn mixture.
  6. Return to a boil and then reduce heat to low.
  7. Simmer uncovered for ~15 minutes.
  8. Spoon off any accumulated foam.
  9. Ladle into 4 pint or 8 half-pint sterilized canning jars.
  10. Cover jars with lids and screw on the bands.
  11. Process in a water bath canner for 15 minutes.

Holly's Notes:
My aunt swore that she remembered my grandmother making corn relish, but no one could find Grandma's original recipe.  I found this recipe at A Farm Girl's Dabbles.  The recipe was a refrigerator recipe, but I canned it instead.

4 comments:

  1. This looks delicious. I love picked vegetables. Thanks for stopping by What'd You Do This Weekend.

    Linda

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    Replies
    1. This was a big hit and pretty easy to make. Thanks for stopping by!

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  2. Holly, This looks and sounds delicious! I'm pinning it to my canning board. Thanks for stopping by. Feel free to share at my weekly parties if you like. You crack me up I only use butter too! Fist pump! Hope to see you often. Theresa @DearCreatives

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    Replies
    1. Thanks for pinning it. This is a favorite with my mom and aunt. And butter. Oh, we're kindred spirits! Thanks for visiting.

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