Corn Relish

My local family farm runs a deal they call “Mystery Bag.” The open the event on facebook on a Thursday, you join the event, then show up with $10 the following Tuesday and they fill a shopping bag with produce.

Good deal!

So, this one Tuesday, I end up with a hoooge bag o’ veggies and a dozen ears of corn. Let me just say this about that… that is a lot of corn for a two person household.

What to do?

Why, make corn relish, of course!

•6 cups corn kernels (from 12 ears of corn)
•4 cups diced red pepper
•3 cups chopped onion
•2 cups shredded cabbage
•2 cups diced celery
•1 tbsp mustard seed
•2 tsp dry mustard
•2 tsp turmeric
•2 tsp celery seed
•1 tsp crushed red pepper
•1 tsp Aleppo pepper
•5 cups white vinegar
•1-1/3 cup sugar
•2 tbsp pickling salt

Note: many corn relish recipes call for blanching fresh corn before removing from the cob, but I skipped this step, and my relish is pretty darned fine.

Bring the vinegar, sugar, and canning salt to a boil in a large, non-reactive pot; stirring until the sugar and salt have dissolved.

Add the veggies and seasonings, return to a boil, then reduce the heat and simmer for 15 minutes.

Ladle the relish into sterilized canning jars, then process in a boiling water bath for 15 minutes.

I ended up with a dozen, half-pint jars of very tasty corn relish.

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