Saturday, August 22, 2015

Pickled Corn Relish

The corn crop has been excellent this year. We had a few ears left over from market last weekend so I made corn relish. Also used a few red sweet peppers and sweet onions.

Here is the recipe...

  1. 8 cups organic white vinegar
  2. 32 ears of organic sweet corn (Petersen's stand at the farmers market)
  3. 4 organic red sweet peppers (or something spicey if you like)
  4. 2 medium organic sweet peppers
  5. 2 tablespoons mustard seed
  6. 2 teaspoons celery seed
  7. 1 tablespoon turmeric
  8. 12 pint canning jars and lids

  1. Sterilize jars in boiling water canner. Heat lids in simmering water until ready for use. 
  2. Heat vinegar in a large sauce pan. Bring to boil. Add corn, red peppers, onion, mustard see, celery seed and turmeric. Simmer for 10 minutes.
  3. Ladle hot relish into hot jars leaving 1/2 inch head space. Wipe rim. Put hot lid on jar.. Apply band finger tight.
  4. Process filled jars in a boiling water canner for 15 minutes, at our altitude.
  5. Check lids for seal after 8 hours. Make sure center buttons are held down by the vaccum in the jar.
These jars are very pretty and make a great gift or center piece.

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