Corn Relish -- An Original

Gary Hancq

By
@SidEFied

I've been making this for thirty years. Discerned the ingredients of a couple of commercial brands and set out on my own.

I use this as a condiment, serving a couple of tablespoons to a serving.


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Rating:

Serves:

makes 1 1/2 pints

Prep:

20 Min

Cook:

40 Min

Ingredients

2 can(s)
corn whole kernel yellow 15 oz. ea.
1
green pepper diced fine
2 jar(s)
diced pimento (small 2 oz. ea.)
1 medium
onion diced fine
2
stalks celery diced fine
2 c
brown sugar (light)
1 tsp
mustard (yellow or stone ground)
2 Tbsp
cider vinegar or red wine vinegar
1 tsp
salt

TO THICKEN IF DESIRED

2 to 3 Tbsp
corn starch
1/3 c
cold water

Directions Step-By-Step

1
Chop all the veggies except corn to size of corn. And place in Medium sized pot along with undrained corn.
2
Add all the other items and stir well. Slow simmer for 30 minutes and stir occasionally.
3
Should have a syrup consistency. If not drain off some of the liquid and mix 2 or 3 tablespoons of corn starch in 1/3 cup of cold water and stir well.
4
While relish is at a slow to rolling simmer add the corn starch mixture and stir well. Corn Starch has to come to a slow or rolling simmer in order to thicken.
5
Pack in pint jars fairly dry and discard excess liquid, or find a creative use for it. Will keep for up to 2 weeks in fridge.
6
Note: 1/2 cup of Honey or Molasses could be added if you have a Southern bent. Or add a dash of Tabasco Sauce for a bit of a bite. You could make a bigger batch and can this for shelf storage or gifts.

About this Recipe