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Johnson County

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Johnson County
11811 S. Sunset Drive
Suite 1500
Olathe, KS 66061

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Monday - Friday,
8:30 a.m. - 5 p.m.

(913) 715-7000
(913) 715-7005 fax
jo@listserv.ksu.edu

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Kansas State University Agricultural Experiment Station and Cooperative Extension Service

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Recipe: Corn Relish

corn relishYield: About 6 half pint jars (8 oz)

Ingredients

2 cups white vinegar 
2/3 cup sugar 
1 tablespoon salt 
4 cups cooked corn kernels (about 8 ears) 
2 cups diced mixed red and green bell peppers (about 2 large) 
3/4 cup diced celery (about 2 stalks) 
1/2 cup finely chopped onion (about 1 small) 
1 tablespoon dry mustard 
1 teaspoon celery seeds 
1 teaspoon ground turmeric

Directions

  1. Wash jars and lids in warm soapy water. Heat jars in simmering water until ready for use, do not boil. Set bands aside.
  2. Combine 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.
  3. Ladle hot relish into hot jars leaving 1/2 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  4. Process jars 15 minutes, adjusting for altitude.
  5. Turn off heat, remove lid, let jars stand 5 minutes in canner.
  6. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Source: https://www.ballmasonjars.com/blog?cid=corn-relish

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