TART CORN Relish
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
About 5 pint jars You may use hot or mild peppers or a combination. Please read about pickling and How to Process. Prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot pint jars.
Ingredients
- 5 cups corn kernels (from about 10 medium ears corn)
- 2 cups diced, seeded peppers (about 1 pound)
- 1 large red onion (about 12 ounces), diced
- 1 ½ cups finely chopped green cabbage (about 6 ounces or ¼ small head cabbage)
- 2 ½ cups cider vinegar
- ½ cup sugar
- ½ cup water
- ¼ cup bottled lemon juice
- 1 tablespoon pickling salt
- 1 teaspoon yellow mustard seeds
- 1 teaspoon ground turmeric
- ½ teaspoon celery seeds
- 1 ½ tablespoons chopped fresh dill or 1 teaspoon dried dill
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 cups corn kernels (from about 10 medium ears corn)
- 2 cups diced, seeded peppers (about 1 pound)
- 1 large red onion (about 12 ounces), diced
- 1 ½ cups finely chopped green cabbage (about 6 ounces or ¼ small head cabbage)
- 2 ½ cups cider vinegar
- ½ cup sugar
- ½ cup water
- ¼ cup bottled lemon juice
- 1 tablespoon pickling salt
- 1 teaspoon yellow mustard seeds
- 1 teaspoon ground turmeric
- ½ teaspoon celery seeds
- 1 ½ tablespoons chopped fresh dill or 1 teaspoon dried dill
Let's Cook
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Step 1.
Combine in a large pot: 5 cups corn kernels (from about 10 medium ears corn); 2 cups diced, seeded peppers (about 1 pound); 1 large red onion (about 12 ounces), diced; 1 ½ cups finely chopped green cabbage (about 6 ounces or ¼ small head cabbage)
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Step 2.
Stir in: 2 ½ cups cider vinegar; ½ cup sugar; ½ cup water; ¼ cup bottled lemon juice; 1 tablespoon pickling salt; 1 teaspoon yellow mustard seeds; 1 teaspoon ground turmeric; ½ teaspoon celery seeds
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Step 3.
Mix until well blended. Bring to a boil over high heat, then reduce the heat, cover, and simmer, stirring often, for 20 minutes. Stir in: 1 ½ tablespoons chopped fresh dill or 1 teaspoon dried dill
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Step 4.
Ladle into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.