Pickled Corn Relish


Quantity: 9 pints

Jar size: Half-pints or pints


10 cups fresh whole kernel corn (16 to 20 medium-size ears)

OR six 10-ounce packages of frozen corn

2-1/2 cups diced sweet red peppers

2-1/2 cups diced sweet green peppers

2-1/2 cups chopped celery

1-1/4 cups diced onions

1-3/4 cups sugar

5 cups vinegar (5 percent)

2-1/2 tbsp canning or pickling salt

2-1/2 tsp celery seed

2-1/2 tbsp dry mustard

1-1/4 tsp turmeric


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn.

3. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally.

4. Mix mustard and turmeric in 1/2 cup of the simmered mixture.

5. Add this mixture and corn to the hot mixture. Simmer another 5 minutes.

6. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently.

7. Fill jars with hot mixture, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

15 min

20 min

25 min

Source: National Center for Home Food Preservation