This is a flavorful corn relish with a little heat from jalapeno peppers or other hot peppers.
Serve this delicious corn relish on chicken or fish tacos, or use it as a replacement for salsa as a dip for tortilla chips. The tangy sweet-hot flavor and beautiful color make it a terrific condiment to serve along with beans, grilled meats, hot dogs, fish, and seafood.
- 9 cups corn kernels, fresh or frozen thawed
- 2 pounds sweet onions, chopped
- 2 cups chopped red and green bell pepper
- 1 cup finely chopped hot peppers, such as Hungarian red wax, jalapenos, etc.
- 3 cups cider vinegar (at least 5% acidity)
- 1 1/2 cups granulated sugar
- 1 tablespoon canning salt or kosher salt
- 2 teaspoons dry mustard
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
Prepare the jars and lids. Fill a boiling water canner with water. Add the jars and bring to a boil. Reduce heat to maintain a low simmer to keep the jars hot.
Scald the lids and keep in the very hot -- not boiling -- water.
In a large stainless steel or enamel-lined Dutch oven, combine the corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat.
Reduce the heat to low and simmer for 15 minutes.
Spoon the relish into the hot jars, leaving 1/2-inch headspace. Wipe rims and jar threads with a damp kitchen towel or paper towel. Using a jar lid magnet or tongs, fit the jars with the lids. Screw the bands on the jars just to a fingertip tightness.
Place the filled jars on a rack in the canning kettle and lower into the water. If the water level isn't at least 1 inch above the jars, add more very hot or simmering water to the pot.
Bring back to the boil, cover the pan, and boil gently for 15 minutes. See below for high altitude processing/boiling times.
Makes 6 to 7 1-pint jars.
High Altitude Processing Times
For altitudes from 1,001 to 6,000 feet, process the jars in the boiling water bath for 20 minutes. For altitudes above 6,000 feet, for 20 minutes. For altitudes above 6,000 feet, process the jars for 25 minutes.
"Very tasty recipe. I used 2 hot banana peppers and 13 ears of fresh corn. I used 2 red bell peppers from my garden for color.The jars are splendid and the taste was excellent. Thank you for the recipe." L.L.
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