Blue Ribbon Corn Relish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 59mins
SERVES: 160
YIELD: 5 Pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove husk from corn. Scrub with stiff brush to remove silks, rinse. Cut kernels from cob(do not scrape cobs). Measures 8 cups kernels.
  • In large pot, combine corn kernels, and 2 cups water. Bring to a boil, reduce heat. Simmer covered for 4-5 minutes or until corn is nearly tender, drain.
  • In the same pot, combine corn, celery, peppers, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds and turmeric. Bring to a boil, stirring until sugar dissolves. Reduce heat, simmer uncovered for 5 minutes, stirring occasionally.
  • In small bowl, stir together cornstarch and 3 tablespoons water. Add cornstarch mixture to corn mixture. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir 2 minutes.
  • Ladle into hot sterlized pint jars, leaving 1/2" headspace. Wipe rims and add lids.
  • Process in water bath for 15 minutes. Start timing once water is boiling.
  • **Cumin-Poblano corn relish: prepare as directed, except substitute 1 1/2 cups chopped fresh poblano chile peppers for the green peppers. Reduce vinegar to 2 cups and add 1/2 lime juice. Substitute 1 tablespoon ground cumin for the celery seeds and turmeric.
  • **Apple-corn relish: prepare as directed, except reduce corn kernels to 6 cups and add 2 cups chopped Granny Smith apples with celery, peepers, and onion. Substitute 2 teaspoons caraway seeds for the celery seeds.
  • **Olive-corn relish: prepare as directed, except add 1 cup coarsely chopped pitted green olives and 1 cup chopped pitted black olives with celery, peppers and onions.
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