Enjoy the flavor of fresh picked corn by capturing it in this colorful relish. This refrigerator relish tastes as good as old-fashioned home-canned pickle relish, but with lots less fuss.
45m
PREP TIME
30m
COOK TIME
12
INGREDIENTS
Servings: 4
Ingredients
- 6 cups cooked whole kernel yellow corn (9 to 12 medium ears)
- 1 1/2 cups diced red bell pepper (1 large)
- 1 cup diced green bell pepper (1 medium)
- 1 cup finely chopped onion (1 medium)
- 2 1/2 cups distilled white vinegar (5% acidity)
- 1 1/2 cups sugar
- 2 teaspoons McCormick® Whole Celery Seed
- 2 teaspoons McCormick® Yellow Mustard Seed
- 2 teaspoons salt
- 1/2 teaspoon McCormick® Crushed Red Pepper
- 1/4 cup water
- 2 tablespoons cornstarch
INSTRUCTIONS
- 1 Mix chopped vegetables; set aside. Mix remaining ingredients, except water and cornstarch, in 6-quart saucepot. Bring to boil on medium-high heat. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam.
- 2 Mix water and cornstarch; stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken, stirring occasionally.
- 3 Ladle into 4 hot sterilized pint or 8 half-pint canning jars. Cover jars with metal lids and screw on bands.
- 4 Refrigerate relish. Store in refrigerator up to 3 months.
TIPS AND TRICKS
Husk corn, remove silk and rinse well. Cook ears of corn in boiling water (after return to boil) 3 minutes. Cool in cold water. Cut kernels from cobs. Do not scrape cobs.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.