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
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
Ingredients 4 Servings
- 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
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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
