Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 5-6 pints

 

Ingredients:

4 C. white vinegar

1 1/2 C. raw sugar

1 tsp. sea salt

8 C. corn kernels

2 C. red bell peppers (seeded and diced)

2 C. green bell peppers (seeded and diced)

2 C. celery, diced

1 C. onion, finely chopped

2 T. dry mustard

2 tsp. celery seeds

2 tsp. ground turmeric

1/4 C. water

2 T. unflavored gelatin

 

What to do:

If you are using frozen corn, be sure to thaw the kernels prior to making this recipe. In a medium-sized stock pot, combine vinegar, sugar and salt. Bring to a boil over medium heat being sure to stir until all sugar is dissolved. Gradually add corn, peppers, celery and onion being sure to keep everything boiling. Stir often to avoid scorching. Add the spices and stir.

In another bowl combine the water and unflavored gelatin, mixing well to create a paste. After making the paste, mix it well into the vegetable mixture while it is boiling. Reduce heat and boil gently for 5 minutes being sure to stir often to avoid scorching.

Ladle hot relish into hot jars being sure to leave ½” head space. Wipe rims with a warm dish cloth and secure lids and rings. Hand tighten.

Place jars in water bather and cover with warm water. Process in a hot water bath for 15 minutes. Remember, timing doesn’t start until water has come to a full rolling boil. After processing, remove lid and let sit for 5 minutes before removing jars.

 

Christina’s notes:

I just love this relish on summer bratwursts, hot dogs, grilled pork chops and a nice juicy grilled burger. I also put this on nachos and in my egg salad sandwiches. This recipe makes about 5 to 6 pints. Enjoy!!!!!