Corn Relish
Sweet corn, peppers and onion canned in a mustard vinegar brine.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 80 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 35 kcal
Equipment
- •Boiling water canner
- •500 ml jars
Nutrition
Per serving, approximate
- Calories
- 35 kcal
- fat
- 0 g
- carbs
- 8 g
- protein
- 1 g
- calories
- 35
Instructions
- 1
Combine the vinegar, sugar, salt, mustard and turmeric in a large pot and bring to a boil.
- 2
Add the corn, onion, pepper and celery and simmer 20 minutes.
- 3
Slake the flour in a little cold vinegar, stir it in and cook 5 minutes more.
- 4
Ladle boiling hot into sterilised 500 ml jars, leaving 1 cm headspace.
- 5
Wipe rims, seal and process 15 minutes in a boiling water canner, adding time for altitude.
- 6
Check seals after 24 hours.
Chef's tips
Keep the vegetables in proportion to the brine — adding extra vegetables lowers the acidity and is unsafe.
Ingredient substitutions
- red peppers → a mix of red and green
Storage
12 months sealed; 3 weeks refrigerated once opened.
Common mistakes to avoid
- •Increasing the vegetables without increasing the vinegar
Serving suggestions
Cooked Corn Relish?
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