This was inspired by the Sweet and Hot Corn Relish (Award-Winning Recipe) by the Saucy Southerner.
Ingredients for 7 pints
- 9 cups corn kernels, about 14 ears of fresh
- 6 cups sweet onions, diced (about 2 pounds)
- 2 cups sweet bell peppers, diced
- 1 cup jalapeno peppers, minced
- 3 cups cider vinegar (at least 5% acidity)
- 1½ cups granulated sugar
- 1 tablespoon canning salt or kosher salt
- 2 teaspoons dry mustard (use Colman’s because it’s got more kick)
- 2 teaspoons mustard seed
- 1 teaspoon celery seed
- FOR THE RELISH:
- In a large stockpot, combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, mustard seed and celery seed.
- Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for another 15 minutes.
- TO CAN IN JARS
- Remove the jars from the hot water.
- Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel.
- Put the lids on the jars and attach the rings snugly. Then back them off about ¼ turn.
- Place the jars on a rack in the canning pot (or large stockpot) and lower into the water. You want the jars to be completely covered with water, with about an inch of water above the tops of the jars.
- Bring the water back to a boil, cover, and boil gently for 15 minutes.
- Remove the jars from the water and place on a dry kitchen towel to completely cool. The jars will pop as they seal. Any jar that hasn’t sealed (if you press the lid it will pop), just refrigerate rather than storing in the pantry.
- IF YOU ARE FREEZING:
- Spoon the corn mixture into your freezer containers, allow it to cool, and freeze.