Side Dish
CORN RELISH
Ingredients
Corn Relish
- 1750 ml fresh whole kernel corn (16 ears – or four 285 g/10 oz packages of frozen corn)
- 250 ml sweet red peppers (diced – about 2 small)
- 420 ml sweet green peppers (diced – about 3 small)
- 420 ml celery (chopped)
- 250 ml onion (chopped – about 1 medium)
- 310 ml sugar
- 875 ml vinegar (5%)
- 25 ml Windsor® Coarse Pickling Salt
- 8 ml celery seed
- 8 ml dry mustard powder
- 5 ml turmeric
Corn Relish
- 1750 ml fresh whole kernel corn (16 ears – or four 285 g/10 oz packages of frozen corn)
- 250 ml sweet red peppers (diced – about 2 small)
- 420 ml sweet green peppers (diced – about 3 small)
- 420 ml celery (chopped)
- 250 ml onion (chopped – about 1 medium)
- 310 ml sugar
- 875 ml vinegar (5%)
- 25 ml Windsor® Coarse Pickling Salt
- 8 ml celery seed
- 8 ml dry mustard powder
- 5 ml turmeric
Featured Windsor Products
Recipe Preparation
For the Corn
- To make corn relish with fresh corn: Boil ears of corn 5 minutes.
- Dip in cold water. Cut whole kernels from cob.
- In a large saucepan, combine red and green peppers, celery, onions, sugar, vinegar, salt, and celery seed.
Cooking
- Bring to a boil and simmer 5 minutes, stirring occasionally.
- Mix mustard and turmeric in 125 mL (1/2 cup) of the simmered mixture. Add this mixture and corn to hot mixture.
- Simmer 5 minutes.
- If desired, thicken mixture with 45 mL (3 tbsp) flour blended in 45 mL (3 tbsp) cold water; stir until thickened.
- Fill clean, hot jars with relish, leaving 1.27 cm (1/2 inch) headspace.
- Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids.
- Process in a boiling water bath for 15 minutes.
NOTE: Processing time is for under 300 m (1,000 ft). For altitudes 300 – 1,830 m (1,000-6,000 ft), process 20 minutes; above 1,830 m (6,000 ft), process for 25 minutes.