I absolutely love corn relish! Not only because it’s delicious, but also because it holds a special place in my heart. Growing up, my grandmother used to make this homemade corn relish recipe. The tangy, sweet, and crunchy combination of flavors was something I always looked forward to. Fast forward to today, and it’s still a staple in my kitchen. It’s the perfect side dish for any meal, and it’s especially great for BBQ season. Now, I’m sharing this beloved family recipe with you. Made with simple ingredients like corn, onions, sweet peppers, and a mix of seasonings, this corn relish is incredibly easy to make. Plus, the recipe includes canning instructions, so you can make a big batch and enjoy it all year round. Trust me, once you try this homemade corn relish, you’ll never want to go back to the store-bought kind!
Ingredients
- 1 large can corn
- 6 onions, chopped
- 1 stalk celery, chopped
- 1 pt. white vinegar
- 3 red sweet peppers, chopped
- 3 green sweet peppers, chopped
- 2 c. sugar
- 1 tsp. turmeric
- 1 Tbsp. dry mustard
- 1 Tbsp. celery salt
- 2 Tbsp. salt
Cooking Method
- Combine ingredients and boil uncovered 15 minutes.
- Thicken with a small amount of flour if the mixture is too thin.
- Ladle into warm canning jars, leaving 1/8-inch headspace.
- Seal immediately.
- Process in boiling water bath 15 minutes.
- Very good with roast, men love it!
Calorie: 200
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Corn Relish Escapade
Once upon a time, in a kitchen not too far away, there was a large can of corn. This was no ordinary can of corn, oh no. It had aspirations. Dreams of becoming something more than just a side dish. It wanted to be the star of the show. So, what does any self-respecting can of corn do? It decides to be the cornerstone of a delightful corn relish, of course!
Onion Tears and Celery Fears
First order of business: onions. Six of them to be precise, chopped and ready for action. Now, I know what you’re thinking. “Six onions? Is this a relish or an onion sob-fest?” But trust me on this one. The onions are essential. Even if it means spending the next 15 minutes crying profusely. Who knew cooking could be so emotional?
Next up, the celery. One stalk, chopped and ready to join the onion party. Now, I’ve always found celery to be the introvert of the vegetable world. It doesn’t have the bold, in-your-face taste of an onion, nor the sweet charm of a bell pepper. But give it a chance, and you’ll find its subtle flavor adds a lot to the mix.
The Vinegar Incident
Moving on to the white vinegar. One pint of this stuff is enough to make your eyes water and your taste buds scream for mercy. But bear with me, it’s necessary for the tanginess. Just be careful when you’re pouring it in. You don’t want a repeat of the Vinegar Incident of 2012. The smell lingered for weeks. The neighbors still won’t talk to me.
Pepper Party
Then come the bell peppers. Three red sweet ones. Three green ones. All chopped and ready to join the fun. They’re the life of the party, bringing color and crunch to the proceedings. Just don’t get them mixed up with their spicy cousins. Believe me, you don’t want a jalapeno gatecrasher in your corn relish!
Sugar, Spice, and Everything Nice
And here comes the sweet and the heat. Two cups of sugar, a teaspoon of turmeric, a tablespoon each of dry mustard and celery salt, and two tablespoons of regular ol’ salt. Now, I know it sounds like a lot. And you’re right, it is. But don’t worry, I promise you won’t end up with a relish that tastes like a salt lick.
The Boiling Point
With all the ingredients in the pot, it was time to crank up the heat. Boiling it uncovered for 15 minutes may not sound like a huge deal, but let me tell you, it’s an exercise in patience. Especially when the smell starts wafting through the house and you’re stomach’s grumbling like an angry bear.
If you find the mixture too thin, thicken it with a small amount of flour. Not too much, though. You don’t want your relish to turn into a gravy!
Canning Chaos
Ladling the mixture into warm canning jars is where the fun really starts. Especially if, like me, you have the coordination of a three-legged giraffe. Leaving 1/8-inch headspace is crucial, though. Too much and you’ll have relish all over your kitchen. Too little and you risk the jar not sealing properly.
Seal the jars immediately and process in a boiling water bath for 15 minutes. Then let them cool and voila! You have your very own homemade corn relish. It’s excellent with roast, and let me tell you, men love it! Not that we’re specifically trying to impress men here but hey, it’s nice to have a fan club.
And that, my friends, is the epic tale of the great corn relish escapade. From a humble can of corn to the star of the dinner table, it’s been a journey of tears, laughter, and a whole lot of chopping. But in the end, it was all worth it. And the best part? You get to do it all over again next time!
