Growing Out On A Limb

Corn Relish

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For my own notes, here is the recipe for the Corn Relish mentioned in the previous post.  The original recipe is here at Simply Recipes… all props to her. 


1 large cucumber, peeled, seeded, roughly chopped

2 cups of onions, chopped

1 red bell pepper, seeded and chopped

4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)

2 plum or Roma tomatoes, diced the size of a corn kernel

1 red or green serano chile peppers, seeded and minced (I substituted one jalapeno pepper)

1 1/4 cups sugar

2 Tbsp Kosher salt

1/2 teaspoon black pepper

1 1/2 cups apple cider vinegar (5% acidity)

1/2 teaspoon turmeric

2 teaspoons mustard seeds

1/2 teaspoon ground cumin


Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.

Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.

Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. I’ll add details about pressure canning these later. 

Makes 3-4 pints.


Author: furrychocolates

30-something living in New Brunswick, Canada. Married with two adorable boys, piano player and teacher, curler, and enjoy all types of sewing and crafting.

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