Corn Relish Making

I love corn relish and although my husband doesn’t I decided to make three big jars this year. My Mom mentioned it’s good to eat at Thanksgiving so I felt it was my duty to provide it again! I also make a Thanksgiving pinata but that is another story.

I modified this recipe a little bit and I put regular onion in it and omitted the hot pepper.

Fiesta Corn Relish
makes about 2 pints

5-6 ears fresh corn
1 hot pepper, seeded and finely chopped (leave the seeds in if you like it really hot)
2 cloves garlic, chopped
1 1/2 c cider vinegar
3/4 c sugar
1/2 c red onion, chopped
1/2 c sweet red pepper, chopped
1/3 c green onions, chopped
1 t ground cumin
1 t pickling salt
1/2 t ground black pepper
2 T cilantro, chopped

Bring a large pot of water to boil over high heat.  Add corn and cook for 6 minutes.  Drain and cool until you can handle it.  Cut off the kernels until you have 4 cups of corn.  Put the corn into a large pot (not aluminum).

Add hot pepper, garlic, vinegar, sugar, red pepper, red onion, green onion, cumin, salt and pepper to pan with corn.  Bring to a boil over high heat, reduce heat and let it boil gently for 20 minutes.  Stir in cilantro and cook for 2 more minutes.  Take it off the heat.

Ladle the relish into hot jars and process for 15 minutes using standard canning procedures.
hours. Lid should not flex up and down when center is pressed.


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