My neighbor Hulda and I decided to try our hands at pickled corn relish this year. It turned out awesome, and I think they will make such great hostess gifts if we can hang on to a few until the holidays.
Hulda likes to use her corn relish to top her hot dogs and hamburgers with, but I like to serve mine over roasted chicken or mixed in with pasta salad.
However you choose to serve this pickled corn relish, one things for sure, it tastes fantastic!
Keep Calm and Can On.
~Mavis
Canning 101 – Pickled Corn Relish
Ingredients
10 cups fresh whole kernel corn {about 16–20 ears of corn}
2–1/2 cups diced red peppers
2–1/2 cups diced green peppers
2–1/2 cups chopped celery
1–1/4 cups chopped onion
1–3/4 cups sugar
5 cups white vinegar
2–1/2 tbsp. canning salt
2–1/2 tsp. celery seed
2–1/2 tbsp. dry mustard
1–1/4 tsp. turmeric
Instructions
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Husk the corn and pick off as much of the corn silk as you can. Cut the kernels off of the cob. It will come off in strips and chunks, but don’t worry about breaking it up, it will all get broken up as you process it.
Combine the red peppers, green peppers, celery, onions, sugar, vinegar, canning salt, and celery seed into a large pot. Bring the mixture to a boil for 5 minutes, stirring occasionally.
Add the mustard and tumeric and simmer for another 5 minutes. Now add the corn to the hot mixture, stir to mix. Allow to simmer another 5 minutes.
Ladle immediately into prepared jars, filling to within 1/2 inch of tops. After you have packed the corn mixture into the jar, add a ladle of the liquid part of the mixture over the top {careful to still leave a 1/2″ head space}. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
Cover; bring water to gentle boil. Process 1/2 pints and pints for 15 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Kathy says
My sister just made some this past weekend. Not being a relish person myself, I tried it anyway; I believe she used the same recipe as what you have posted here. If not, it’s close to it. Holy cow is it ever good! That and the green tomato relish she made as well. I think I’ve been converted.
Robin in SoCal says
This recipe is close to the Trader Joe’s brand of corn and chile tomato-less salsa. The addition of some jalapeno, coriander, and red pepper flakes would make it very similar…can you telI I am bent on recreating that recipe? It is delicious on hot dogs. Also makes a great addition to black bean and avocado salad.
Tim Rector says
Just made a batch with corn from the local farm stand. Absolutely DELISH!!!!! I know what everyone will be getting in their Christmas stocking this year. Thanks for sharing a great recipe.
Mavis Butterfield says
Great! I’m glad you liked the recipe. 🙂
Julie says
Added a finely chopped jalapeño and used 1/2 cider vinegar with the rest of the recipe the same. Fantastic taste and beautiful to look at. Planning on checking out the other canning recipes.
Elizabeth says
I use a similar recipe for corn relish. We eat it in chicken salad instead of pickle relish and we put in more than one would add if you were using pickle relish. The kids eat it out of the jar from the fridge.
Tiffany says
This sounds amazing! Can you tell me how much does this recipe make? On a side note – thank you so much for taking the time to educate us on all you do! This is one of my favourite sights! Oh, and I didn’t misspell favourite – that’s how it’s spelled in Canada! ; )
Mavis Butterfield says
Hi Tiffany, the recipes makes 7-8 pints. 🙂
Pat says
I’m makin this an add in some fresh chopped jalapeño
Chloe says
Do you have to use a pressure canner or is this water bath?
Gail says
How many 1/2 pint jars, will this make? How long will it store in a cool dark place for? Thank you.
Gail
Mavis Butterfield says
The picture is showing 7 pints so 14 1/2 pints is my best guess.
Cauline says
Can I use frozen corn? I have a large Costco bag.