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This simple Corn Relish is a great addition to all sorts of dishes and a little different than your usual relish.
Many times, the first thing we think of when it comes to relish is the classic pickle relish. (Dill for me, please.) But this corn relish is a great twist and the perfect topping for many meals – tacos being my favorite!
To Make this Corn Relish you will need:
- Hot Water Bath Canneror
- Steam Canner
- Canning Tools
- canning jars with lids(pint)
- onions
- bell peppers (red and green)
- celery seed
- mustard seed
- salt
- granulated sugar
- apple cider vinegar
- large stainless steel pot
- white vinegar
- damp cloth
Watch me make this recipe in the video below:
To begin, prepare your canning supplies and pint canning jars. The jars should be warming up while you prepare the relish.
Combine whole kernel corn,apple cider vinegar, diced onion,granulated sugar, dicedgreen and red bell pepper,salt, celery seed, and mustard seed in a stainless steel pot.
You May Also Like: Maple Onion Jam
Bring the mixture up to a boil, stirring frequently.
When the mixture comes to a boil, cover, reduce the heat, and simmer for 15 minutes, stirring occasionally.
Remove the pot from the heat and begin jarring up the relish.
Ladle the relish into hot pint sized canning jars. Allow for a 1/2 inch headspace. Remove any bubbles with a bubble wand and adjust the contents to return to the 1/2 inch head space.
Wipe the tops of the jars with a damp cloth that is dipped in white vinegar.
Place the jars in your canner (hot water bath or steam canner) and process for 15 minutes. See the Note Below:
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
When the jars have processed, transfer them to a lined surface in a draft free location.
Cool for 12-24 hours.
Remove the rings, test the seals, and label the jars. Store in your pantry for up to a year. If any jars didn’t seal, put them in the fridge to use right away.
Allow the relish to “rest” for at least 2 weeks before you dig in.
Enjoy!
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Easy Corn Relish
Constance Smith – Cosmopolitan Cornbread
A simple relish that will add a fun punch of flavor and texture to all sorts of dishes. This recipe makes 5 pints.
4.70 from 10 votes
Print this Recipe Save this on Pinterest
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Processing Time (See Note) 15 minutes mins
Course Food Preservation & Canning, Side Dish
Cuisine American
Servings 80
Calories 28 kcal
Ingredients
- 9 c whole kernel corn, fresh or frozen
- 3 c apple cider vinegar
- 2 c onion, diced
- 1 c granulated sugar
- 1 c green bell pepper, diced
- 1/2 c red bell pepper, diced
- 2 Tb salt
- 1 1/2 Tb celery seed
- 1 1/2 Tb mustard seed
Instructions
To begin, prepare your canning supplies and pint canning jars. The jars should be warming up while you prepare the relish.
Combine all of the ingredients in a stainless steel pot.
Bring the mixture up to a boil, stirring frequently.
When the mixture comes to a boil, cover, reduce the heat, and simmer for 15 minutes, stirring occasionally.
Remove the pot from the heat and begin jarring up the relish.
Ladle the relish into hot pint sized canning jars. Allow for a 1/2 inch headspace. Remove bubbles with a bubble wand and adjust the contents to return to the 1/2 inch head space.
Wipe the tops of the jars with a damp cloth that is dipped in white vinegar.
Place the jars in your canner (hot water bath or steam canner) and process for 15* minutes. (*See Note Below.)
When the jars have processed, transfer them to a lined surface in a draft free location. Cool for 12-24 hours.
Remove the rings, test the seals, and label the jars. Store in your pantry for up to a year. If any jars didn't seal, put them in the fridge to use right away.
Allow the relish to "rest" for at least 2 weeks before you dig in.
Enjoy!
Video
Notes
Processing time for canning is based up 1000> elevation. See the note in the article above about how to adjust for your elevation.
Nutrition
Calories: 28kcalCarbohydrates: 5gProtein: 1gFat: 0.4gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 203mgPotassium: 40mgFiber: 0.2gSugar: 3gVitamin A: 36IUVitamin C: 3mgCalcium: 5mgIron: 0.1mg
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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