Corn relish has never really been on my radar. I’ve always been of the mind that if I was going to make a corn condiment, I’d make corn salsa and call it done. But this year, I kept seeing relish recipes and the idea of making one started to make sense. Then, when I came home with two dozen ears of corn, it became an inevitability.
I used Ball’s recipe on freshpreserving.com as a starting point, and made just a few (safe!) tweaks to bring it in line with my personal preferences.
I’m really pleased with the result. It’s tangy, sweet, and tastes gorgeously of summer. While I love my corn salsa and will continue to make multiple batches each summer, I think I’ve got a second must-make corn condiment on my personal list.
Corn Relish with Turmeric
- 6 cups uncooked corn kernels
- 2 cups cider vinegar
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup sugar
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon turmeric
- 1 tablespoon salt
- 1 teaspoon red chili flakes
- 1/2 teaspoon ground black pepper
- Prepare a boiling water bath canner and 4 pint jars.
- In a large pot, combine the corn, vinegar, onion, red bell pepper, sugar, mustard, coriander, turmeric, salt, chili flakes, and black pepper.
- Bring to a boil and cook for three minutes, to ensure things are piping hot and heated evenly.
- Funnel the relish into the prepared jars, taking care to ensure that you have an even balance of solids and liquid.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
- When the time is up, turn the heat off, remove the lid from the pot, and let the jars cool slowly in the water. After five minutes of slow cooling, remove the jars and set them on a folded kitchen towel to cool.
- When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.