• Elaine

Sweet Corn Relish

Updated: Aug 3



This is a 1950s era supermarket hotdog relish elevated to the stars thanks to July’s peak Farm Market opportunities and some dedicated knife work in your kitchen.



Of course it all starts with perfect sweet corn. Ask your local farmer to pick it early in the morning for you. If you are buying at a farm market, make sure the kernels squirt juice under the pierce of your fingernail.

No matter what other recipes say, don’t bother with frozen corn, store bought, or any other kind of inferior ingredients. This recipe requires too much work and time to invest in anything other than the finest sourced, farm fresh vegetables. Just don’t.

So, this recipe starts with a full bushel of perfect Peaches and Cream Sweet Corn.



My Mister agreed to pose for this picture:



Corn cob hack: use a bundt pan to hold the corn cob as you cut kernels. Try to cut full kernels but no cob, steady as she goes!


Because we are gonna make a hellova a mess in the kitchen….we are gonna make a big batch.


This makes about 11-13 quarts. Choose between small half pint jelly jars and pint jars. There are just two of us so the small jars are perfect for dinners and a snack or two. Families can easily eat up the pint jars.


Sharpen your knives!!! Cut fingers happen because of dull knives (or taking your eyes off of sharp knives). Anyway, you are about to do some serious cutting, chopping, dicing, and mincing, so get your knives in shape.



Gather some organic onions, red peppers, jalapeño, and garlic.



I love the look of a consistent dice, so practice to make your onion and red pepper a perfect fine dice. And of course, get ready for your brine with apple cider vinegar, sugar and canning salt.



Sterilize jars, lids and screw tops in the dishwasher. In a deep pot, make a brine of

10 cups apple cider vinegar,

5 cups sugar,

10 Tablespoons pickling salt,

6 Tablespoons turmeric,

5 teaspoons celery seed,

5 teaspoons yellow mustard seed.

Set on a low burner to simmer.

Prepare a water bath for canning.


Prepare your vegetables:

30 cups fresh corn off cobs (60 ears/5dozen)

10 cups sweet red pepper (about 10 peppers) finely diced

10 cups white onions (about 10 medium onions) finely diced

9-15 jalapeños, depending on your heat tolerance, very finely diced, no seeds or pith

25 garlic cloves, minced


Add the vegetables to the brine, bring to a boil. Fill jars, leave some head space but fill with brine over relish. Wipe rims, seal and process in a rolling boil water bath for 15 minutes.


Let the flavors of this relish mellow on the shelf a week or two before eating.




Ooooooo la la!! 🙌🙌🙌🙌🙌🙌🙌





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