TART CORN RELISH
About 5 pint jars
You may use hot or mild peppers or a combination. Please read about pickling and How to Process.
Prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot pint jars.
Combine in a large pot:
- 5 cups corn kernels (from about 10 medium ears corn)
- 2 cups diced, seeded peppers (about 1 pound)
- 1 large red onion (about 12 ounces), diced
- 1 ½ cups finely chopped green cabbage (about 6 ounces or ¼ small head cabbage)
Stir in:
- 2 ½ cups cider vinegar
- ½ cup sugar
- ½ cup water
- ¼ cup bottled lemon juice
- 1 tablespoon pickling salt
- 1 teaspoon yellow mustard seeds
- 1 teaspoon ground turmeric
- ½ teaspoon celery seeds
Mix until well blended. Bring to a boil over high heat, then reduce the heat, cover, and simmer, stirring often, for 20 minutes. Stir in:
- 1 ½ tablespoons chopped fresh dill or 1 teaspoon dried dill
Ladle into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.