Corn Relish Recipe

Name: Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. cooked fresh whole kernel corn (about 12 ears); 3 c. chopped cabbage; 1 c. chopped onion; 1 medium green bell pepper, chopped; 1 medium red pepper, chopped; 1 bay leaf; 4 c. Heinz distilled white vinegar; 2 c. granulated sugar; 1 c. water; 1 Tbsp. pickling salt; 1 Tbsp. mustard seed; 1 Tbsp. turmeric

Servings: persons

6 c. cooked fresh whole kernel corn (about 12 ears)
3 c. chopped cabbage
1 c. chopped onion
1 medium green bell pepper, chopped
1 medium red pepper, chopped
1 bay leaf
4 c. Heinz distilled white vinegar
2 c. granulated sugar
1 c. water
1 Tbsp. pickling salt
1 Tbsp. mustard seed
1 Tbsp. turmeric

1
In a 6 to 8-quart saucepot, combine all ingredients.
2
Bring to a boil over medium-high heat, stirring occasionally.
3
Reduce heat to medium and cook 15 minutes, stirring occasionally.
4
Remove bay leaf.
5
Immediately fill hot pint or half pint jars with mixture, leaving 1/2-inch headspace.
6
Carefully run a utensil down inside of jar to remove trapped air bubbles.
7
Wipe jar tops and threads clean.
8
Place hot lids on jars and screw bands on firmly. Process pints or half-pints in boiling water canner for 15 minutes.
9
Makes 5 to 6 pints or 10 to 12 half pints.

868

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 c. cooked fresh whole kernel corn (about 12 ears), 3 c. chopped cabbage, 1 c. chopped onion, 1 medium green bell pepper, chopped, and more.

Yes, Corn Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Relish

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