Time to revisit some summer favorites! This is the corn relish recipe that has won self-professed “ribbon slut” Barb Schaller eight blue ribbons at the Minnesota State Fair. (Those, and a mock marriage proposal from Garrison Keillor.) Crunchy, colorful and easy to make (well…mostly easy–cutting all of the corn off the cobs takes a little practice), the relish cooks up in 30 minutes flat. Follow Ball canning instructions to can, or, store finished relish in refrigerator.
Makes about 4 pints
- Corn cut from 10 large tender ears (8 cups)
- 1 green pepper, finely chopped, (1 cup)
- 1 red pepper, finely chopped (1 cup)
- 1 large yellow onion, finely chopped (2 cups)
- 2 teaspoons salt
- 3/4 teaspoon celery seeds
- 1 1/4 teaspoons dry mustard
- 1 1/3 cups cider vinegar
- 1 cup sugar
- 1/2 teaspoon turmeric
Cut corn kernels from cobs. Combine the corn kernels with remaining ingredients in a large, non-reactive pot and bring to a boil. Turn heat to low and simmer for a half hour. Pour into hot, sterilized preserving jars, cover, and seal. Follow Ball canning book instructions to process in a boiling water bath for 15 minutes, or, refrigerate.