Corn Reliah

Corn Relish is a vibrant, sweet-and-tangy condiment that adds a burst of flavor to sandwiches, burgers, and charcuterie boards. This recipe combines fresh corn kernels with shredded cabbage, crisp green and red peppers, and aromatic spices like celery seed and dry mustard. The cider vinegar provides a sharp acidity that balances the natural sweetness of the corn and added sugar, creating a complex flavor profile. Unlike heavy chutneys, this relish maintains a pleasant crunch from the vegetables, offering a refreshing contrast to rich, savory dishes. It is an excellent project for home canning enthusiasts, as the flavors meld and deepen over time, making it a reliable pantry staple for everyday cooking or holiday gatherings.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 100

Calories: 677.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

Corn Relish is a vibrant, sweet-and-tangy condiment that adds a burst of flavor to sandwiches, burgers, and charcuterie boards. This recipe combines fresh corn kernels with shredded cabbage, crisp green and red peppers, and aromatic spices like celery seed and dry mustard. The cider vinegar provides a sharp acidity that balances the natural sweetness of the corn and added sugar, creating a complex flavor profile. Unlike heavy chutneys, this relish maintains a pleasant crunch from the vegetables, offering a refreshing contrast to rich, savory dishes. It is an excellent project for home canning enthusiasts, as the flavors meld and deepen over time, making it a reliable pantry staple for everyday cooking or holiday gatherings.

Ingredients

10 cups Fresh corn kernels -- whole 1 qt Cider vinegar
1 small Head of cabbage -- shredded
4 cups Sugar
4 md Green pepper -- chopped
2 1/2 teaspoons Dry mustard
2 md Sweet red peppers --
2 teaspoons Celery seed

Directions

1
Wash and prepare all vegetables: shuck corn and cut kernels off the cob, shred the cabbage, and chop the green and red peppers.
2
In a large Dutch oven or stockpot, combine the corn kernels, shredded cabbage, chopped peppers, and chopped onion.
3
In a separate medium bowl, whisk together the cider vinegar, sugar, dry mustard, celery seed, ground turmeric, and salt until the sugar begins to dissolve.
4
Pour the vinegar mixture over the vegetables in the Dutch oven and stir well to ensure all ingredients are evenly coated.
5
Place the pot over high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
6
Once boiling, reduce the heat to medium-low and simmer uncovered for 10 minutes, allowing the flavors to meld and the vegetables to soften slightly while retaining some crunch.
7
While the relish simmers, prepare your canning jars by washing them in hot soapy water and keeping them hot until ready to fill.
8
Ladle the hot relish into the sterilized jars, leaving 1/4 inch of headspace at the top of each jar.
9
Wipe the rims of the jars with a clean damp cloth to remove any residue, then adjust the lids and bands securely.
10
Process the filled jars in a boiling-water bath canner for 10 minutes to ensure proper sealing and preservation.
11
Remove the jars from the canner and let them stand undisturbed for at least 1 week to allow the flavors to fully develop before serving.

Nutrition Facts

Servings 100

Amount Per Serving
Calories 677.8kcal

% Daily Value *
Total Fat 14.9g23%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 106.5mg5%
Total Carbohydrate 149.5g50%
Dietary Fiber 20.8g84%
Sugars 48.8g
Protein 23.8g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn relish, pickled corn, cabbage relish, canning recipe, vegetable preserve, sweet and tangy, summer corn, side dish, burger topping, condiment, vinegar based, spicy relish, home canning, pantry staple, vegetarian, gluten free

Read it online: https://www.chefs-mate.com/recipe/corn-reliah/