Name: Corn Relish
Prep time: 15 min
Cook time: 15 min
Ingredients: 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 tumeric

Pickling Recipes, Quick & Easy
Salt Type Pickling, Salt

Ingredients

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

Units:

Instructions

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.

Servings: 6 pints

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.