1950's Sweet Corn Relish

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Picture of 1950's Sweet Corn Relish
When you think about corn relish, you probably think “that’s so 1950s summertime picnic.” Well, at least that’s what I think. But retro food is making a big comeback. After all, canning and preserving is quite an old school trait in and of itself—and one that I’ve grown to love dearly.

This sweet and tangy corn relish takes you right back to the cool 1950s. The combination of red peppers and yellow corn make it both pleasing to eat and to look at. My larder shelves finally have some color besides deep reds and browns!

Want to see more canning recipes? Check out my blog Handjobs (For the Home)
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Step 1: Gathering Your Ingredients

Picture of Gathering Your Ingredients
What You'll Need:

1 tablespoon vegetable oil
3 1/2 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
3 1/2 cups fresh or thawed frozen corn kernels
1 3/4 cups diced red onion (1 very large onion)
1 1/2 cups apple cider vinegar
1 Cup sugar
3/4 teaspoon ground turmeric

Makes 6 half pint jars
Recipe adapted from Karen Solomon author of Can It, Bottle It, Smoke It

If you are canning this recipe, begin by sterilizing your jars in a hot water bath canner.

Step 2: Caramelizing the Red Peppers

Picture of Caramelizing the Red Peppers
Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and sauté for about 12 minutes or until caramelized. You will begin to see the peppers get soft and take on a brownish coloring.

Step 3: More Veggie Cooking + Brine Boiling

Picture of More Veggie Cooking + Brine Boiling
Add the corn, and cook for about 3-4 minutes longer until the corn is heated throughout. Turn the heat off and add the onion to the pan. Stir well and keep covered.

For the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved.
craye21 year ago
Could you put this in freezer jars and freeze it?
tbrugada2 years ago
gonna try and make a few jars up today, looks so good!
Looks great! I'll bet this is a taste of summer in the middle of winter.
For canning novices its good to note;

Your jars should be inspected for any chips or irregularities in the rim before using (these won't seal). Sterilize in boiling water or your dishwasher and leave upside down until filled.

You want to pack your corn into HOT jars and as quickly as possible add your pickle liquid, right off the boil. Hot jars will help ensure no cracking of the jar when you place each one in your boiling HOT canning water.

AFTER you fill the jar but before you apply the lid and ring, you need to WIPE each rim with a damp paper towel to remove any food bits.

Your lids should have been scalded by sitting in a boiling bowl of water while you assemble your jars; (ok for them to cool down somewhat before using). remove them one at a time from the water with tongs and apply to the clean rim.

Tighten your bands til just nicely tight; don't screw them down hard. You need for the air in the jars to be able to bubble out during processing. Don't worry, the liquid won't escape.

When removed from the waterbath with canning tongs, put jars on a towel or rack away from drafts to avoid cracking. Most lids will "ping" (suck down by a little vacuum and indicates good sealing) within just a few minutes. Some may need to cool almost completely before sealing. You can and should remove the bands at any time after the jars "ping"

Also, please note corn is UNSAFE to process by waterbath canner unless, like this recipe it is in a strong vinegar or salt pickle.

I've been canning for 45 years and I still love it. Good recipe!
All excellent points! I learned about canning from my mom & grandma. I learned about canning safety and botulism from books like "Putting Food By" (my canning bible).
splazem4 years ago
This looks delicious!