📝 About This Recipe
This vibrant relish captures the essence of peak summer, combining the natural sweetness of fresh corn with a tangy, spiced vinegar brine. It is a traditional staple of Southern American pantries, offering a delightful crunch and a balanced flavor profile of sugar, acid, and a hint of warmth from mustard seeds and turmeric. This recipe is perfect for preservation, transforming any simple meal into a gourmet experience with its bright colors and zesty kick.
🥗 Ingredients
The Fresh Produce
- 8 cups Fresh Sweet Corn (cut from about 10-12 medium ears)
- 1.5 cups Red Bell Pepper (finely diced)
- 1.5 cups Green Bell Pepper (finely diced)
- 2 cups Yellow Onion (finely chopped)
- 1 cup Celery (finely diced)
The Brine & Spices
- 3 cups Apple Cider Vinegar (5% acidity)
- 1.75 cups Granulated Sugar
- 2 tablespoons Pickling Salt (do not use table salt)
- 2 tablespoons Yellow Mustard Seeds
- 1 teaspoon Celery Seeds
- 1 teaspoon Ground Turmeric (for color and earthy flavor)
- 1 teaspoon Dry Mustard Powder
- 1/2 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 1/2 cup Water
👨🍳 Instructions
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1
Prepare the corn by shucking and removing all silks. Using a sharp knife or a corn peeler, carefully cut the kernels off the cob into a large bowl, being careful not to cut too deep into the cob.
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2
Finely dice the red and green bell peppers, onions, and celery. Aim for a uniform size, roughly the size of a corn kernel, to ensure a consistent texture and even cooking.
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3
In a large, heavy-bottomed non-reactive pot (such as stainless steel or enameled cast iron), combine the apple cider vinegar, granulated sugar, water, and pickling salt.
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4
Stir in the yellow mustard seeds, celery seeds, turmeric, dry mustard powder, and red pepper flakes. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are fully dissolved.
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5
Carefully add the prepared corn, diced peppers, onions, and celery to the boiling brine. Stir well to incorporate all the vegetables into the liquid.
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6
Return the mixture to a boil, then immediately reduce the heat to medium-low. Let the relish simmer uncovered for 15 to 20 minutes, stirring occasionally to prevent sticking.
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7
While the relish simmers, prepare your canning jars and lids. Sterilize the jars in boiling water or a dishwasher on a sanitize cycle, and keep them warm until ready to fill.
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8
The relish is ready when the vegetables are tender but still retain a slight snap, and the liquid has slightly reduced and deepened in color.
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9
Ladle the hot relish into the warm, sterilized jars, leaving exactly 1/2 inch of headspace at the top of each jar.
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10
Run a thin, non-metallic spatula or a bubble remover tool around the inside of the jars to release any trapped air bubbles that could affect the seal.
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11
Wipe the rims of the jars with a clean, damp cloth or paper towel to remove any residue, ensuring a perfect seal for the lids.
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12
Center the lids on the jars and screw the bands on until they are fingertip-tight. Do not over-tighten, as air needs to escape during the processing.
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13
Process the jars in a boiling water bath canner for 15 minutes. Ensure the water level is at least 1-2 inches above the tops of the jars.
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14
Remove the jars from the canner using jar lifters and place them on a towel-lined counter. Let them cool undisturbed for 24 hours.
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15
Check the seals after 24 hours; the lids should not flex when pressed. Store in a cool, dark place for at least 2 weeks before eating to allow the flavors to fully develop.
💡 Chef's Tips
Use the freshest corn possible; corn loses its sweetness rapidly after being picked as sugars turn to starch. Avoid using table salt, as the anti-caking agents can make your brine cloudy; always opt for pickling or canning salt. If you prefer a thicker consistency, you can mix 1 tablespoon of Clear-Jel with a little water and stir it in during the last 5 minutes of simmering. Always use a non-reactive pot like stainless steel to prevent the vinegar from reacting and creating a metallic taste. Ensure your apple cider vinegar is at least 5% acidity to guarantee safe preservation for room-temperature storage.
🍽️ Serving Suggestions
Spoon generously over grilled bratwursts or classic hot dogs for a gourmet crunch. Mix a few tablespoons into a traditional potato salad or macaroni salad for an instant flavor upgrade. Serve alongside roasted pork tenderloin or grilled chicken as a bright, acidic accompaniment. Fold into a cream cheese dip or serve atop a block of goat cheese with crackers for a quick appetizer. Use as a topping for fish tacos to add a sweet and tangy contrast to savory fried fish.