Corn Relish

Corn is in season!  It is cheap - if you aren't growing it yourself - and it is so good.  Sweet, tender, lovely.  

My mom made corn relish.  I loved it.  Ate it on salad, tomatoes, sandwiches, you name it.  This recipe is not hers.  Hers was a little sweeter.  Poppa H, however, does not like it as sweet.  Me either (don't tell Mom).  This recipe is more savory.  It does have sugar, but not an excessive amount.  Yummy. The recipe is for canning, but you can just make it without canning or preserving and keep it in the fridge.  Cut the recipe in half, add tomatoes and you have a great summer salad for a crowd.  It really is good.

Corn Relish

12 - 14 ears of fresh sweet corn, cut off the cob - about 9 cups
1/2 head cabbage, chopped
1 onion, chopped
1 bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 1/2 cups apple cider vinegar (if you are canning, it needs to be at least 5% acidity - same for the white vinegar)
1 1/2 cups white vinegar
1/2 cup white sugar
1/2 cup brown sugar
1 Tablespoon plus 1 teaspoon non-iodized salt (sea salt, kosher salt, pickling salt - it doesn't matter unless you are canning this.  Iodine in salt discolors the relish)
1/2 teaspoon celery seed
1/2 teaspoon cumin seed
1/2 teaspoon ground mustard
1/4 teaspoon ground turmeric
1/4 teaspoon ground pepper

*If you are canning the relish, prepare the jars and your boiling water bath.  This made 9 pint jars, but the corn measured about 10 cups off of the cobs.*

I cut the kernels off the corn using a bundt pan.  I had never done this before. Worked like a charm.

Combine the vinegar, sugar, salt and spices in a large pan over medium high heat.  Boil.

Add all the veggies to the brine and bring back to a boil, stirring occasionally.  It will look like you don't have enough brine, but the veggies will release some of their liquid.  It will be fine.

Reduce heat and simmer, stirring occasionally, for 15 minutes.  Taste and add more salt if you think it needs it.

You can eat it now.  I like it chilled a bit.  If you are going to can it - carry on.

If you are canning, don't chill it, keep it warm.

Ladle hot corn relish into hot pint jars leaving 1/2 inch headspace.  

Release any air bubbles by running a chopstick (or something like it) around the edges.

Wipe rims clean.  Place hot lids on jars and tighten rings to fingertip tight.

Process in a boiling water bath for 15 minutes (unless you live in UT or somewhere high altitude - then you need to process for 20 to 25 minutes).

Remove to a towel draped counter and wait for the pings of power.