After I showed viewers how to make my washtub pickles on Fox 19 this morning with my pals Dan Wells and Jessica Brown, I promised I’d share the recipe for my corn relish, as well. We pick corn every day, so when we have extra, I like to make relish.
Now if you don’t want/can’t make your own corn relish and if you live around Cincinnati, Ohio, you can buy what I call “So Good” corn relish from my friend and neighbor, Erin Phillips. Check out her site www.Phillipsfarmbatavia.com for farmer’s markets that carry her relish, along with her homemade jams, jellies, pickles and preserves. Erin also has a nice tutorial on how to make her corn relish with step by step photos.
I use the Ball blue book recipe with slight adaptations.
2 cups white vinegar, 5% acidity
2/3 cup sugar
1 Tbsp sea or pickling salt
4 cups cooked corn kernels (about 8 ears) – I like a mix of white and yellow
2 cups diced mixed red and green bell peppers (about 2 large)
1 cup diced celery
1/2 cup finely diced yellow or white onion
1 Tbsp dry mustard
1 tsp celery seeds
1 tsp ground turmeric
6 (8 oz) half pint glass preserving jars with lids and bands
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
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.
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.
PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.