Ingredients for Corn And Pepper Relish
- Sweet Corn
- Cabbage
- Sweet Red Pepper
- Green Pepper
- Onion
- 1 1/2 cups granulated sugar
- 1 cup white vinegar
- Water
- Celery Seed
- 1 tablespoon yellow mustard seeds
- 1 tablespoon salt
- Dry Mustard
- Turmeric
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How to Make Corn And Pepper Relish
- Sterilize canning jars, lids, and bands according to manufacturer's instructions.
- Shuck and remove the silks from 8 ears of corn.
- Cook corn in boiling water for 5 minutes.
- Cut the kernels from the cob. You should have approximately 2 quarts of kernels.
- Finely chop the bell peppers and onions.
- Mince the garlic.
- In a large preserving kettle, combine the corn, bell peppers, onions, garlic, sugar, vinegar, salt, mustard seeds, celery seeds, and red pepper flakes (if using).
- Bring the mixture to a rolling boil over high heat, stirring frequently.
- Reduce heat to a simmer and cook for 20 minutes, stirring frequently to prevent scorching.
- Ladle the hot relish into the sterilized jars, leaving 1/2-inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Place lids and bands on jars, tightening according to manufacturer's instructions.
- Process jars in a boiling water bath for 15 minutes, ensuring jars are completely submerged.
- Remove jars from the water bath and allow to cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
187g
Fat
3g
Carbs
31g
