This is an easy, tasty relish that improves during storage. It’s a great way to use summer corn and other fresh garden vegetables and is a nice accompaniment to a variety of meals, especially meat and potatoes.
MAKES: 5 PINT JARS
INGREDIENTS:
- 9 cups fresh corn kernels (12 to 15 large ears corn), or canned or frozen
- 2 cups chopped onions (2 to 3 medium onions)
- 1 cup chopped green bell peppers
- 1⁄2 cup chopped red bell peppers
- 1 cup granulated sugar
- 2 tablespoons table salt
- 11⁄2 tablespoons celery seeds
- 11⁄2 tablespoons mustard seeds
- 3 cups cider vinegar
INSTRUCTIONS:
- In an 8-quart stainless steel stockpot, combine the corn, onions, bell peppers, sugar, salt, celery seeds, mustard seeds, and vinegar. Bring to a boil over high heat, stirring frequently.
- Cover, reduce the heat to medium low, and simmer for 15 minutes, stirring occasionally to prevent scorching. Remove the pot from the heat.
- Ladle the relish into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 15 minutes.
- Remove from the water bath canner and let cool for 12 to 24 hours.
- Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
