Iowa Corn Relish Recipe
I've been making colorful, crunchy corn relish for more than 30 years, and my family never tires of it. It's excellent served with roasted turkey, pork or ham. Deanna Ogle, Bellingham, Washington
- 20 medium ears sweet corn
- 2-2/3 cups white vinegar
- 2 cups water
- 1-1/2 cups sugar
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 1 large green pepper, chopped
- 1 large sweet red pepper, chopped
- 4-1/2 teaspoons mustard seed
- 1 tablespoon canning salt
- 1 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- Place corn in a stockpot; cover with water. Bring to a boil; cover and cook for 3 minutes or until tender. Drain. Cut corn from cobs, making about 10 cups. Return corn to the pan; add remaining ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes.
- Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 5 pints.
Originally published as Iowa Corn Relish in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p215
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