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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The reason I like this recipe is that it does not make a huge amount. I am the only one in my family who likes corn relish so I don't want a whole lot sitting over the winter (I can only eat so much!) I usually use 5 to 6 ears of fresh corn but frozen corn can be substituted. This looks like a lot of ingredients but it comes together fast. This comes from Topp and Howard's Small Batch Canning Ingredients:
4 cups corn, fresh if possible |
1 yellow pepper, seeded and finely chopped |
2 garlic cloves, minced |
1 1/2 cups cider vinegar |
3/4 cup granulated sugar |
1/2 cup red onion, chopped |
1/2 cup sweet red pepper, chopped |
1/3 cup green onion, chopped |
1 teaspoon ground cumin |
1 teaspoon pickling salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Bring a large pot of water to a boil over high heat.
2. Add corn, cover and cook for 6 minutes.
3. Drain and cool until easy to handle.
4. With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
5. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
6. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
7. Stir in cilantro and cook 2 minutes longer.
8. Remove from heat.
9. Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
10. Process 15 minutes for pint jars.
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