- 6
Ingredients
- 9 cups corn kernels, fresh or frozen thawed
- 2 pounds sweet onions, chopped
- 2 cups chopped red and green bell pepper
- 1 cup finely chopped hot peppers, such as Hungarian red wax, jalapenos, etc.
- 3 cups cider vinegar (at least 5% acidity)
- 1 1/2 cups granulated sugar
- 1 tablespoon canning salt or kosher salt
- 2 teaspoons dry mustard
- 1 teaspoon celery seed
- 1 teaspoon turmeric
Preparation
Step 1
Prepare the jars and lids. Fill a boiling water canner about halfway with water. Add the jars and bring to a boil. Reduce heat to low and keep jars hot.
Scald the lids and keep in the very hot -- not boiling -- water.
In a large kettle combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.
Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel. Using a jar lid magnet or tongs, fit the jars with lids and screw on rings tightly.
Place on a rack in the canner and lower into the water. Bring back to the boil, cover, and boil gently for 15 minutes.
Makes 6 to 7 1-pint jars.
More Corn Recipes
Cheesy Corn Pie
Ham and Corn Bake
Corn Pie with Cracker Crumb Crust
Corn and Rice Casserole
Stewed Corn and Tomatoes
Creole Corn Casserole
Scrambled Corn
Fried Corn
Southwestern Corn Bake
Corn Chowder
Kim's Corn Pudding
Corn Oysters
Corn Relish Recipe
Corn Fritters
Corn Fritters II
Chile Corn Custard
Corn Custard with Jalapeno Peppers
Corn Pudding Casserole
Corn and Shrimp Soup
Corn Casserole
Scalloped Corn and Tomatoes
Cheddar Corn Casserole
Corn and Bean Salad
Corn with Green Beans
Creole Corn and Egg Scramble
Turkey Corn Fajitas
Crockpot Corn Chowder with Beef
Corn Casserole Recipes
Corn Recipe Index
Side Dish Casseroles
Vegetable Dishes
Cornbread Recipes