Zesty Corn & Bell Pepper Relish

Name: Zesty Corn & Bell Pepper Relish
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: American,
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 tsps McCormick® Celery Seed; 2 tsps McCormick® Mustard Seed; 2 tsps salt; 1/2 tsp McCormick® Red Pepper, Crushed; 1/4 cup water; 2 tbsps cornstarch

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

KEY PRODUCTS

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.