This recipe is adapted from Laurie Colwin's excellent book More Home Cooking.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 6 ears sweet corn
- 1 red pepper
- 1 green pepper
- 1 poblano chile (optional)
- 1 jalapeno chiles (optional)
- 1 cup cider vinegar
- 1 cup brown sugar
- 2 Tbsp. salt
- 2 Tbsp. dry mustard
- 1 tsp. celery seed (optional)
- 2 red onions, diced (about 2 cups)
- 4 pint jars with lids (or 8 half-pint jars)
- Preheat oven to 225°F and bring a canning kettle or other large pot full of water to a boil.
- Cut kernels off corn cobs. You should have about 6 cups. Seed and dice the red pepper, green pepper, poblano, and jalapenos.
- In a large saucepan over medium-high heat, bring the corn, red pepper, green pepper, poblano, jalapeños, vinegar, brown sugar, salt, mustard, and celery seed to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the mixture cooks down just a bit, about 15 minutes. Note that at first it may seem like there isn’t enough liquid, but know that the brown sugar will melt and cover the vegetables in a sweet and spicy sauce.
- While the mixture cooks, put the jars and their lids on a baking sheet. Sterilize them in the preheated oven for 10 minutes.
- Stir the onion into the corn mixture, remove from the pot from the heat, and ladle the hot relish into the hot jars. Seal the jars with their lids. Put the jars in the boiling water in the canning kettle for 10 minutes. Remove the jars and let them sit until room temperature. Store the jars in a cupboard for up to 6 months. Once opened, store in the refrigerator.
Makes 4 pint jars.