Friday, August 7, 2020

Corn Relish with Tomatoes

This isn't your mama's corn relish!  It's tart-sweet from the tomatoes- perfect as a taco topping, on a burger, garnishing a soup- so many possibilities.  Be sure to halve the tomatoes crosswise, and gently squeeze out the seeds and excess liquid before dicing the flesh.

To make about 4 500 ml jars


    4 cups        fresh corn kernels (from about 9 ears)

    3 cups        tomatoes, seeded and diced 

    11/2 cups   sweet green peppers, diced 

    3/4 cup      red bell pepper, diced

    1 cup         onion, chopped 

    1/2 cup      sugar

    2 cups       cider vinegar

    1 tbsp       pickling salt

    2  tsp        yellow mustard seeds


Combine the corn kernels, tomatoes, green bell pepper, red bell pepper, onion, sugar, vinegar, pickling salt and mustard seeds in a large, non-aluminum pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, uncovered.

Ladle the relish into one jar at a time, leaving 1/2-inch head space. Wipe the jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Jars can be stored for several months in the refrigerator. 

For long-term storage at room temperature, process the jars for 15 minutes in a boiling water canner.

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