Pickled Corn Relish
10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
2½ cups diced sweet red peppers
2½ cups diced sweet green peppers
2½ cups chopped celery
1¼ cups diced onions
1¾ cups sugar
5 cups vinegar (5 percent)
2½ tablespoons canning or pickling salt
2½ teaspoons celery seed
2½ tablespoons dry mustard
1¼ teaspoons turmeric
Yield: About 9 pints
Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in ½ cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (¼ cup flour blended in ¼ cup water) and stir frequently. Fill jars with hot mixture, leaving ½-inch headspace. Adjust lids and process according to the recommendations in the table below.
Pickled Pepper-Onion Relish
6 cups finely chopped onions
3 cups finely chopped sweet red peppers
3 cups finely chopped green peppers
1½ cups sugar
6 cups vinegar (5%), preferably white distilled
2 tablespoons canning or pickling salt
Yield: 9 half-pints
Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill sterile jars with hot relish, leaving ½-inch headspace, and seal tightly. Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed. Process according to the recommendations in the table below.
Sweet Pepper Relish
5 cups ground green bell peppers (about 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground red bell peppers (about 7 to 8 peppers, or 3 to 4 pounds before grinding)
1½ cups ground onion (3 medium yellow onions, 2½ to 3 inches diameter, before grinding)
2½ cups cider or white distilled vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed
Yield: About 6 pint jars
Procedure: Wash peppers well; trim to remove stems and seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions (see Note at end of procedure).
Measure 5 cups of each type of ground bell peppers with their juice, and 1½ cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.
Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process according to the recommendations in table below.
Note: For recipe development, peppers and onions were ground using a stand mixer grinder attachment with the coarse blade.
Additional Note: Refrigerate any leftover relish after filling jars, and enjoy freshly made!
Pickled Green Tomato Relish
10 pounds small, hard green tomatoes
1½ pounds red bell peppers
1½ pounds green bell peppers
2 pounds onions
½ cup canning or pickling salt
1 quart water
4 cups sugar
1 quart vinegar (5%)
⅓ cup prepared yellow mustard
2 tablespoons cornstarch
Yield: 7 to 9 pints
Procedure: Wash and coarsely grate or finely chop tomatoes, peppers and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving ½-inch headspace. Adjust lids and process according to the recommendations in the table below.
Recommended Processing Times for Canned Relishes in a Boiling-water Bath
|Style of Pack||Jar Size||Process Time (Min.) at Altitudes of:|
|0 – 1000 ft.||1001 – 3000 ft.||3001 – 6000 ft.||Above 6000 ft.|
|Pickled Corn Relish|
|Hot||Half-Pints or Pints||15||20||20||25|
|Pepper Onion Relish|
|Hot||Half-Pints or Pints||5||10||10||15|
|Pickled Green Tomato Relish|
|Sweet Pepper Relish|
|Hot||Pint or Half Pint||10||15||15||20|
- USDA. Complete Guide to Home Canning. Agriculture Information Bulletin No. 539. (Reviewed 1994)
- National Center for Home Food Preservation, Relishes, Salads; http://nchfp.uga.edu/how/can_06/sweet_pepper_relish.html
Originally published 11/99