Corn Relish

Around the Table Weekly Email

Get Around the Table in Your Inbox!


  • 12 to 16 fresh ears of corn
  • 3 cups (6 stalks) celery, chopped
  • 1 1/2 s sweet red pepper, chopped
  • 1 1/2 s green pepper, chopped
  • 1 cup (2 medium) onions, chopped
  • 2 1/2 s vinegar
  • 1 3/4 s sugar
  • 2 tablespoons pickling salt
  • 2 teaspoons celery seed
  • 1/3 all-purpose flour
  • 2 tablespoons dry mustard
  • 1 teaspoon ground turmeric


Cut corn from cobs (do not scrape cobs). Measure 8 cups cut corn. In 8 or 10 quart kettle or Dutch oven combine corn and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or until corn is nearly tender.
Add celery, red and green pepper and onion. Stir in 2 cups vinegar, sugar, pickling salt and celery seed. Return to boiling. Boil, uncovered, 5 minutes, stirring occasionally. Stir together remaining vinegar, flour, dry mustard and turmeric. Add to corn mixture. Cook and stir until bubbly; cook 1 minute more. Ladle into hot, sterilized pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water canner 15 minutes. Makes 7 pints.

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories