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Corn Relish

Russ Myers


This is definitely one of my favorite canning recipes.
It has an excellent flavor and maintains it's freshness for several months.
The picture of this recipe was from product canned 4 years ago. (It got lost in the boxes of other canned foods).
It is the last we have. Will need to make a new batch this year.
Goes well with picnics, light lunches, hot dogs, hamburgers, ect.

★★★★★ 3 votes
5 Pints
30 Min
1 Hr 20 Min


6 c
fresh sweet corn (9 or 10 ears)
2 c
chopped onions (2 onions)
2 c
chopped cabbage ( 1/2 head)
1 medium
green pepper, chopped
1 c
chopped celery
1 jar(s)
(4 oz) pimento, chopped
2 Tbsp
dry mustard
2 Tbsp
all purpose flour
1/4 to 1/2 tsp
3 c
white vinegar
1 c
1 tsp
celery seed
1/2 tsp
mustard seed

How to Make Corn Relish


  • 1Cut corn from cobs with a sharp knife: combine corn with remaining vegetables in a large kettle.
    In a seperate mixing bowl, mix together mustard, flour, and turmeric.
  • 2Add 1/4 cup of vinegar to mustard mixture; stir to blend well.
    Add mustard mixture, remaining vinegar, sugar, and spices to vegetables, mixing well.
  • 3Bring vegetables to a boil, reduce heat and simmer, uncovered, 10 to 15 minutes until corn is tender.
    Return to full rolling boil for 1 minute.
  • 4Ladle into hot sterilized jars, leaving 1/2 inch headspace.
    Adjust lids.
    Process in boiling water bath 15 minutes.
    Makes 5 pints.

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About Corn Relish

Main Ingredient: Vegetable
Regional Style: American