Ingredients
12 ears of corn
1/2 kettle tomatoes (approximately 2–3 pounds of tomatoes, cored and chopped)
1 quart cucumbers, peeled and sliced or chopped
1 quart vinegar (5% acidity white or apple cider vinegar works well)
1/2 cup salt (use pickling or kosher salt, not iodized table salt)
1 quart sugar
1 quart onions, thinly sliced
6 green peppers, seeded and chopped
2 red peppers, seeded and chopped
1 ounce celery seed
1/2 ounce ground turmeric
1 ounce mustard seed
Method
This recipe produces a sweet-and-tangy pickled salsa-style relish combining corn, tomatoes, cucumbers and peppers. Follow these steps for best results:
1. Prepare the vegetables: Husk and cut the corn kernels from the cobs. Core and chop the tomatoes. Peel and slice the cucumbers. Thinly slice the onions. Seed and chop the green and red peppers. Set all prepared vegetables aside.
2. Combine ingredients in a large pot: In a heavy-bottomed stockpot, add the corn, tomatoes, cucumbers, onions and peppers. Sprinkle in the celery seed, turmeric and mustard seed. Pour in the vinegar, then add the sugar and salt. Stir well to combine so the sugar and salt begin to dissolve.
3. Heat and simmer: Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat and simmer uncovered. Continue to simmer for about 1 1/2 hours, stirring from time to time, until the vegetables are tender and the flavors have melded.
4. Adjust seasoning and consistency: Taste the relish and adjust seasoning if needed — you may add a pinch more salt, a little more sugar or a splash of vinegar to balance sweetness and acidity. If the mixture seems too thin, continue simmering until it reaches your desired thickness. If it becomes too thick, a little additional vinegar or water can be added.
5. Prepare jars and can: While the relish is simmering, sterilize canning jars and lids by boiling them or using a dishwasher on a hot cycle. Keep jars warm until ready to fill. Follow safe canning practices for your altitude and equipment.
6. Fill jars: Carefully ladle the hot relish into the prepared jars, leaving appropriate headspace (typically about 1/2 inch). Wipe the jar rims clean with a damp, lint-free cloth, place lids and rings on the jars, and tighten just until fingertip tight.
7. Process jars: Process the filled jars in a boiling water bath for the time recommended for your jar size and altitude to ensure a proper seal and safe shelf stability. After processing, remove jars and let them cool undisturbed on a towel or rack. Check seals after 12–24 hours; lids should be concave and not flex when pressed.
8. Store and serve: Label jars with the date and store in a cool, dark place. Allow the relish to rest for at least a week for flavors to develop before opening. Once opened, keep refrigerated and use within a reasonable time frame (typically a few weeks).
This corn and vegetable relish makes a versatile condiment—serve it with grilled meats, sandwiches, crackers, or as a topping for baked potatoes. Adjust the pepper varieties and spice levels to suit your taste preferences.