Hot and Sweet Corn Relish
By
Tess Geer
@dmsgrl
1
★★★★★ 2 votes5
Ingredients
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9 ccorn kernals, either fresh or thawed frozen (2 two lb bags if using frozen)
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4 conions, vidalia, chopped
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2 cred and green bell peppers, chopped
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1 cfinely chopped jalapeno peppers (adjust for personal preference)
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3 capple cider vinegar (minimum 5% acidity)
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1 1/2 csugar
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1 Tbspkosher salt
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2 tspdry mustard
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1 tspcelery seed
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1 tsptumeric
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2 Tbspred pepper flakes (optional)
How to Make Hot and Sweet Corn Relish
- Sterilize jars and keep warm. Immerse lids and rings in very hot water and leave them there until you're ready to use them.
- Combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, turmeric and red pepper flakes (if using) in a large, non-reactive pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes stirring occasionally.
- Fill the hot jars with the relish leaving 1" head space, run a small spatula around the inside of the jars to remove air bubbles and wipe rims and jar threads with a damp paper towel. Please lids on jars and tighten rings to fingertip tightness.
- Lower jars on a rack in the canner using a jar lifter. Make sure the jars are covered with at least 3-4 inches of water. Return to a boil and boil gently for 15 minutes.