10 c  Fresh whole kernel corn*
2 1/2 c  Diced sweet red peppers
2 1/2 c  Diced sweet green peppers
2 1/2 c  Chopped celery
1 1/4 c  Diced onions
1 3/4 c  Sugar
5 c  Vinegar (5 percent)
2 1/2 tb Canning or pickling salt
2 1/2 ts Celery seed
2 1/2 tb Dry mustard
1 1/4 ts Turmeric

*16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is
equivalent to 10 cups fresh whole kernel corn.

Yield: About 9 pints

Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole
kernels from cob or use six 10-ounce frozen packages of corn. Combine
peppers, celery, onions, sugar, vinegar, salt, and celery seed in a
saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix
mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture
and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken
mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir
frequently. Fill jars with hot mixture, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Corn Relish in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of