How to Can Corn Relish

I’ve never had corn relish before, only regular relish. Apparently this can go on hot dogs too. Unemployed Redneck Hillbilly Creations tutorial on YouTube shows how simple it is to corn relish. This recipe includes all fresh ingredients and can be used as a salsa dip. After watching this video, I think my dad would love to can corn relish because he loves canning a lot of vegetables in general.

Ingredients:

• 1/4 cup pickling salt (non iodized)
• 4 cups apple cider vinegar
• 2 cups sugar
• 1 tbsp turmeric
• 2 tbsp celery seeds
• 1 tbsp mustard seeds
• 6 cups fresh cut corn kernels
• 3 cups chopped seeded green peppers
• 2 cups chopped seeded sweet red peppers
• 2 cups thinly sliced unpeeled cucumbers
• 2 cups chopped onions
• 4 cups peeled chopped ripe tomatoes

Directions:

First, prepare all of your vegetables for the corn relish by chopping and slicing them into small pieces. Pour everything into a big pot and put all of the seasoning listed in the ingredients list. Stir over medium heat until the sugar is dissolved. Once it comes to a boil, reduce the heat and boil it for 10 minutes with a lid covered.

In the meantime, the mason jars need to be heated up and sterilized in a pot. Start filling up the jars with the corn relish. Use a funnel to prevent from spilling. Make sure the corn is packed loosely in the liquid so there are high enough acid content and everything process properly.

Overall, let the corn relish sit for a couple of weeks before using it because it will develop the full flavor over time. This would be great if I had these fresh vegetables growing in my back yard. I think this is a great recipe for farmers who are trying to preserve their crops.