It’s that time of year. Time to “put up” all that wonderful produce you grew or find at local farmers markets. Today I put up some pickled corn. It is great to have to add to salsa’s or just put over fish or chicken. I hope y’all get out and get fresh produce and put it up for those cold fall and winter months.
- 20 fresh ears of sweet corn
- 3 cups celery – chopped
- 1 1/2 cups red sweet pepper- chopped
- 1 1/2 cups green sweet pepper- chopped
- 1 cup onion- chopped
- 2 1/2 cups vinegar
- 1 3/4 cups sugar
- 4 teaspoons dry mustard
- 2 teaspoons pickling salt
- 2 teaspoons celery seeds
- 1 teaspoons ground turmeric
- 3 tablespoons cornstarch
- Husk the corn and remove any silks.
- Cut corn from cobs. You should get 8-10 cups corn.
- Place the corn in a large pot. Add vinegar, celery, peppers, and onions. Simmer over medium heat about 10 minutes until corn and veggies are tender.
- Stir in the sugar, mustard, pickling salt, celery seeds and turmeric. Mix well. It should be somewhat liquidy. If not, add a bit of water.
- Bring to a boil and then boil gently for a full five minutes, stirring occasionally.
- Stir together cornstarch with 3 Tbs. water until smooth. Add to corn mixture. Continue to cook and stir until slightly thickened and bubble, cook and stir two more minutes and then remove from heat.
- Ladle hot relish into prepared jars, leaving 1/2″ headspace in each jar.
- Wipe jar rims with clean paper towel and top with lids and bands that have also been boiled.
- Process in a boiling water bath for 15 minutes. You time this from when the water begins to boil rapidly.
- Remove from water bath to cooling rack or towel and allow to cool at room temperature. You should here the lids popping as they seal.
- Any lids that do not seal, either use or place in refrigerator for later use.
- Store in cool dark cabinet.
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