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  • Andy

Corn Relish

Updated: Apr 27, 2020

I have received several emails requesting recipes for canning. While I have only been canning for about 3 years, I did not research and have made a lot of mistakes, a few explosions, but I have also have come up with a lot of great recipes that give you the taste of Summer in the Winter.

This is going to be a series of posts with a few of my favorite canning recipes. They are simple and you will not have any surprises in the later months.

Corn Relish

Makes about 8 pints of relish


12 to 16 ears of corn, shucked

2 onions, diced

4 red bell pepper, diced

2 cans of pimientos, drained and diced

A hand full of diced fresh cilantro

1 chili pepper of choice, minced (optional)


1 cup of water

1/3 cup apple cider vinegar

1/3 cup raw sugar

2 tablespoons olive oil

2 teaspoons yellow mustard seeds

1 teaspoon ground mustard

1 teaspoon celery seeds

1 teaspoon of sea salt

1 teaspoon ground black pepper

1/2 teaspoon ground ginger


Place a large pot of water on high heat, bring to a boil, add corn and for 3 minutes, remove and set aside to cool.

In medium saucepan place all of the second lists of ingredients in, stir, bring to a boil, reduce and simmer for 10 minutes.

In a large bowl place the balance of the veggies and herbs. Remove corn from cobs, place in the bowl, and toss to combine.

Now you can either can the traditional way or use the clip lid jars as shown above. The above will keep in the fridge for several months. The traditional method will let the relish keep at room temp for up to a year; your choice.

Spoon veggie mixture into the jars of choice. The mixture should come within a half-inch to an inch from the rim. Next, pour the brine into jars, the liquid should just cover contents. Place lids on and close. Mason jars, the lids should just be hand tightened. Place jars in a boiling bath for about 10 to 15 minutes, remove, let cool. If the tops are depressed, tighten lids and store. If the pop, clean rims, replace lids and reboil.

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