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Corn Relish
August 25, 2020 Condiments, Pickling, Recipes

Corn Relish Recipe

You’ll find that this corn relish is a very versatile condiment to have handy! It pairs well with everything! Top tacos with it, add it to a dip, kick up some grilled chicken, fish, or pork by serving with corn relish. Serve it alone with tortilla chips, or stir the corn relish into a jar of basic tomato salsa for a little something extra!

This relish recipe uses freshly cooked corn kernels, bright bell peppers, onion, and celery. It will become a pretty popular item in your pantry, and you’ll step up your grill game up a notch by adding this fresh, summer relish to your table.

Thanks to Ball® for sharing this delicious corn relish recipe!

Corn Relish

This recipe yields about 6 (8 oz) Half Pint Jars.

The original recipe is from Ball – Fresh Preserving.

  • 2 cups white vinegar
  • 2/3 cup sugar
  • 1 Tbsp salt
  • 4 cups cooked corn kernels about 8 ears
  • 2 cups diced mixed red and green bell peppers about 2 large
  • 3/4 cup diced celery about 2 stalks
  • 1/2 cup finely chopped onion about 1 small
  • 1 Tbsp dry mustard
  • 1 tsp celery seeds
  • 1 tsp ground turmeric
  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE vinegar, sugar, and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
  3. LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

  4. PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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