This is the corn relish recipe that has won self-professed “ribbon slut” Barb Schaller eight blue ribbons at the Minnesota State Fair. (Those, and a mock marriage proposal from Garrison Keillor.) Crunchy, colorful and easy to make (well…mostly easy–cutting all of the corn off the cobs takes a little practice), the relish cooks up in 30 minutes flat. Follow Ball canning instructions to can, or, store finished relish in refrigerator.
Makes about 4 pints
- Corn cut from 10 large tender ears (8 cups)
- 1 green pepper, finely chopped, (1 cup)
- 1 red pepper, finely chopped (1 cup)
- 1 large yellow onion, finely chopped (2 cups)
- 2 teaspoons salt
- 3/4 teaspoon celery seeds
- 1 1/4 teaspoons dry mustard
- 1 1/3 cups cider vinegar
- 1 cup sugar
- 1/2 teaspoon turmeric
- Cut corn kernels from cobs. I do this at the kitchen sink: Place a large white plastic bag in the sink. Open it and insert a very large cutting board with the bottom at the sink back bottom and the top on the front lip of the sink. Hook the top of the bag over the faucet. Using a sharp knife, cut and scrape the fresh corn off of each cob into the bag. This method keeps the corn and juices in the bag, instead of all over your kitchen : ) Combine the corn kernels with remaining ingredients in a large, non-reactive pot and bring to a boil. Turn heat to low and simmer for a half hour. Pour into hot, sterilized preserving jars, cover, and seal. Follow Ball canning book instructions to process in a boiling water bath for 15 minutes, or, refrigerate.