Sweet 'n Hot Corn Relish

By nekmor

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

Details

Servings 6
Adapted from southernfood.about.com

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.

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