📝 About This Recipe
This vibrant, golden relish is a celebration of the American harvest, capturing the peak sweetness of summer corn in a tangy, spiced brine. A staple of Southern pantry tradition, this recipe balances the crunch of fresh kernels with the aromatic heat of mustard seeds and turmeric. It is the ultimate versatile condiment, offering a bright, acidic pop that cuts through rich meats and elevates simple garden salads.
🥗 Ingredients
The Produce
- 6-8 ears Fresh Sweet Corn (husks removed, kernels cut from the cob (approx. 5 cups))
- 1 large Red Bell Pepper (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 1 medium Sweet Onion (such as Vidalia, finely chopped)
- 2 stalks Celery (finely diced)
- 1 piece Jalapeño (seeded and minced for a subtle kick)
The Brine and Spices
- 2 cups Apple Cider Vinegar (at least 5% acidity)
- 1 1/4 cups Granulated Sugar (adjust slightly based on corn sweetness)
- 1 tablespoon Canning or Pickling Salt (non-iodized to keep the brine clear)
- 1 tablespoon Mustard Seeds (whole yellow seeds)
- 1 teaspoon Celery Seeds
- 1/2 teaspoon Ground Turmeric (for that iconic golden hue)
- 1 teaspoon Dry Mustard Powder
- 1/2 teaspoon Red Pepper Flakes (optional, for extra warmth)
👨🍳 Instructions
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1
Prepare your corn by removing the husks and silk. Use a sharp knife to slice the kernels off the cob into a large bowl, being careful not to cut too deep into the woody cob.
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2
Finely dice the red and green bell peppers, onion, and celery. Ensure the dice is uniform—about the size of a corn kernel—for the most professional texture and appearance.
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3
In a large, heavy-bottomed stainless steel or non-reactive pot, combine the apple cider vinegar, sugar, pickling salt, mustard seeds, celery seeds, turmeric, and dry mustard.
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4
Bring the vinegar mixture to a boil over medium-high heat, stirring constantly until the sugar and salt are completely dissolved.
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5
Carefully add the corn kernels, diced peppers, onions, celery, and minced jalapeño to the boiling liquid.
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6
Return the mixture to a boil, then immediately reduce the heat to medium-low. Simmer uncovered for about 15-20 minutes.
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7
While the relish simmers, prepare your canning jars by washing them in hot, soapy water and keeping them warm in a low oven or a hot water bath.
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8
Check the consistency of the relish; the vegetables should be tender but still retain a slight snap, and the liquid should have slightly reduced.
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9
Taste the relish carefully (it will be hot!). Adjust the sweetness or salt if necessary, though the flavors will deepen as it cools and cures.
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10
Ladle the hot relish into the prepared warm jars, leaving about 1/2 inch of headspace at the top.
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11
Run a thin spatula or bubble remover tool around the inside of the jars to release any trapped air bubbles.
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12
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal, then apply the lids and bands until fingertip tight.
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13
Process the jars in a boiling water canner for 15 minutes (adjusting for altitude if necessary) or simply allow them to cool on the counter if you plan to refrigerate and consume within 3 weeks.
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14
Let the jars sit undisturbed for 24 hours. If canning, check for a proper vacuum seal before storing in a cool, dark place.
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15
For the best flavor development, allow the relish to 'cure' for at least 2-3 days before opening the first jar.
💡 Chef's Tips
Always use fresh corn rather than canned or frozen for the best crunch and flavor profile. If you prefer a thicker relish, whisk 1 tablespoon of clear-jel or cornstarch with a little cold water and stir it into the pot during the last 5 minutes of simmering. Avoid using table salt, as the anti-caking agents can make your brine cloudy and unappealing. Wear gloves when dicing the jalapeño to avoid skin irritation, and remove all seeds if you want zero heat. To easily remove corn from the cob, place the tip of the ear in the center hole of a Bundt pan; the kernels will fall neatly into the bowl.
🍽️ Serving Suggestions
Heap a generous spoonful over grilled bratwursts or hot dogs for a gourmet stadium experience. Fold into a chilled potato salad or macaroni salad to add acidity and a bright crunch. Serve alongside a pan-seared pork chop or roasted chicken to balance the savory fats. Mix with softened cream cheese and a dash of hot sauce for an instant, addictive party dip. Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to complement the vinegar tang.