Sweet & Spicy Corn Relish

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(Used in this project: Canning Labels and Diamond Hang Tags in Waterfront Park style.)

Corn relish has become a fall family favorite in recent years. It is easy and fun to prepare, colorful, delicious and versatile. Most often I serve it as a salad with diced cucumber and fresh cilantro spooned into tortilla chip cups. I also have used corn relish, drained, as a main ingredient in quiche.

I use a great recipe from McCormick. You can find it on their website. The only thing I changed was the last ingredient – cilantro. I left it out, then added fresh cilantro when served.

Ingredients:
• 6 cups cooked whole kernel yellow corn (9 to 12 medium-size ears)
• 1 large red bell pepper, diced (1 1/2 cups)
• 1 medium green bell pepper, diced (1 cup)
• 1 cup diced celery
• 1 medium onion, finely chopped (1 cup)
• 2 1/2 cups distilled white vinegar (5% acidity)
• 1 1/2 cups sugar
• 2 teaspoons celery seed
• 2 teaspoons mustard seed
• 2 teaspoons salt
• 1/2 teaspoon red pepper, Crushed
• 1/4 cup water
• 2 tablespoons cornstarch

Directions:
Combine vegetables in a large bowl and set aside.

Mix remaining ingredients, except water, cornstarch and cilantro, in 6-quart saucepot. Bring to boil. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam.

In a small bowl, mix water and cornstarch and stir into the vegetable mixture. Cook 3 to 5 minutes or until mixture starts to thicken, stirring occasionally.

Ladle into 4 hot sterilized pint or 8 half-pint canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.

Process in boiling water canner 15 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.

Tip:
To cook corn: Husk corn, remove silk and rinse well. Cook ears of corn in boiling water (after return to boil) for 3 minutes. Cool in cold water. Cut kernels from cobs. Do not scrape cobs.

Makes 4 pint or 8 half-pint jars.
Prep Time: 45 minutes
Cook Time: 35 minutes

Recipe from McCormick

I plan to give my jars as Christmas gifts this year. To decorate, I tied some colorful rafia around the rim of each jar and added personalized canning labels and gift tags.

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Barbara (6 Posts)

Barbara works as a bookkeeper in Portland, Oregon. When she’s not calculating tax returns, she can usually be found tending to her garden, scouring antique stores for vintage treasures, and of course, cooking something amazing!


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