This simple Corn Relish is a great addition to all sorts of dishes and a little different than your usual relish.
Many times, the first thing we think of when it comes to relish is the classic pickle relish. (Dill for me, please.) But this corn relish is a great twist and the perfect topping for many meals – tacos being my favorite!
To Make this Corn Relish you will need:
- Hot Water Bath Canner or
- Steam Canner
- Canning Tools
- canning jars with lids (pint)
- onions
- bell peppers (red and green)
- celery seed
- mustard seed
- salt
- granulated sugar
- apple cider vinegar
- large stainless steel pot
- white vinegar
- damp cloth
CLICK HERE to Shop my favorite Superb Canning Lids, and save 20% off on your order, with my discount code: CORNBREAD20
Watch me make this recipe in the video below:
To begin, prepare your canning supplies and pint canning jars. The jars should be warming up while you prepare the relish.
Combine whole kernel corn, apple cider vinegar, diced onion, granulated sugar, diced green and red bell pepper, salt, celery seed, and mustard seed in a stainless steel pot.
You May Also Like: Maple Onion Jam
Bring the mixture up to a boil, stirring frequently.
When the mixture comes to a boil, cover, reduce the heat, and simmer for 15 minutes, stirring occasionally.
Remove the pot from the heat and begin jarring up the relish.
Ladle the relish into hot pint sized canning jars. Allow for a 1/2 inch headspace. Remove any bubbles with a bubble wand and adjust the contents to return to the 1/2 inch head space.
Wipe the tops of the jars with a damp cloth that is dipped in white vinegar.
Place the jars in your canner (hot water bath or steam canner) and process for 15 minutes. See the Note Below:
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
When the jars have processed, transfer them to a lined surface in a draft free location.
Cool for 12-24 hours.
Remove the rings, test the seals, and label the jars. Store in your pantry for up to a year. If any jars didn’t seal, put them in the fridge to use right away.
Allow the relish to “rest” for at least 2 weeks before you dig in.
Enjoy!
Click Here for More Canning Recipes
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
