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Canning: Corn Relish

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  • Ready in: Prep: 20 M, Process: 15 M, Total: 35 M
  • Complexity: medium
  • kcal: Per 1⁄2-cup serving: Calories 85 (From Fat 6); Fat 1g (Sat 0g); Chol 0mg; Sod 8mg; Carbs 20g (Diet Fib 2g); Prot 2g.
Canning:  Corn Relish

Corn relish is an amazingly versatile dish. You can use it in place of regular cucumber relish on hamburgers, hot dogs, and brats, but it also works as a salsa, mixed in with pasta or just as a side dish on its own.


  • 20 ears sweet corn
  • 1 medium head cabbage
  • 1 medium onion, chopped
  • 2 medium green peppers
  • 4 stalks celery
  • 2 cups sugar
  • 1 1⁄2 tablespoons dry mustard seed
  • 1 tablespoon celery seed
  • 1 tablespoon whole mustard
  • 1 tablespoon turmeric
  • 1-quart vinegar
  • 1 cup water
  • Step by Step Directions

    1. Cut corn from cobs. Roughly chop the cabbage, onion, green pepper, and celery.

      Combine the corn, chopped vegetables, sugar, dry mustard, celery seed, mustard seed, turmeric,

      vinegar, and water in a 6-quart pot. Heat the mixture over medium heat and simmer gently for 20 minutes.

      Increase the heat to bring the mixture to a boil.

      Pack hot relish into jars, leaving 1⁄4-inch headspace.  Process the filled jars in a water-bath canner for

      15 minutes from the point of boiling. Use any unsealed jars within 2 weeks.

      Yields:  10 Pints

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