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Pickled Corn Relish

August 19, 2010

Pickled Corn Relish is a recipe we first tried out last year, and it quickly became my favorite additive to tuna fish sandwiches.  The corn provides a nice crunch, and I hate celery anyway.  Seeing as corn is cheap and abundant, now was the time to make up another batch.

Lots of chopped vegetables, ready to cook!


  • 10 cups fresh whole kernel corn (16 to 20 medium-size ears), boiled for 5 minutes and then sliced off of the ear
  • 5 cups diced (1/2″ pieces) sweet mixed peppers (we used a mixture of green and purple)
  • 1-1/4 cups diced onions
  • 1-3/4 cups sugar
  • 5 cups vinegar (5 percent)
  • 2-1/2 tbsp pickling salt
  • 2-1/2 tsp celery seed
  • 2-1/2 tbsp dry mustard
  • 1-1/4 tsp turmeric

Yield: 15 x 8 oz.

Combine all of the ingredients through celery seed into a large non-reactive pan (lookin’ at you, dutch oven!) and bring to a boil.  Simmer for 5 minutes, then strain out about 1/2 cup of the hot liquid.  Add the mustard and tumeric to this, stir to remove any lumps, and then add back to the mixture.  Simmer for an additional 5 minutes.

It's not the corn that is that bright- that is the work of tumeric...don't get any on your countertops!

Fill jars with the mixture while hot.  We again employed the strainer technique- pour out the whole mixture into a strainer, with a large bowl underneath it to capture all of the liquid.    Spoon the corn mixture into all of the jars, then use the liquid from the bowl to fill up the jars to 1/2″ headspace.  Poke around with a chopstick to remove all of the air bubbles.  You may need to add more liquid after this.

Process in a hot water bath for 15 minutes.

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