Homemade Sweet Corn Relish
Prep time
Cook time
Total time
Enjoy this delicious and versatile relish on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet, pasta or tuna salad, sprinkled over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a summer salad (just for example)!
Serves: Makes about 8 pints
  • 10 fresh ears of sweet yellow corn, husks and silk removed, slice kernels off the cob with a sharp knife
  • 2 large red bell peppers, washed and cored, finely chopped
  • 2 large green bell peppers, washed and cored, finely chopped
  • 8 stalks celery
  • 1 large yellow or sweet onion
  • 4 cups apple cider vinegar
  • 2 cups sugar
  • 1 tablespoon whole yellow mustard seeds or ¾ teaspoon ground dry mustard
  • 3 teaspoons salt
  • 4 whole allspice berries
  1. Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
  2. Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
  3. Keep stored in a dark, cool place. Will keep at least one year.
  4. Once opened, store in the fridge for up to two months.
  5. Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/homemade-sweet-corn-relish/