Saturday, December 4

Sweet Corn Relish

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Sweet Corn Relish Recipe

By Tammy Algood Published: July 1, 2016

  • Yield: 5 pints



  1. In a large stockpot, combine the corn, onions, green bell peppers, red bell peppers, vinegar, sugar, salt, celery seeds and mustard seeds. Place over high heat and bring to a boil, stirring frequently. Cover and reduce heat to medium-low. Simmer 15 minutes, stirring occasionally. Remove from the heat and, with a canning funnel, ladle into hot jars, leaving 1⁄2-inch headspace. Remove any air bubbles, wipe the jar rims and cover with the lid, then the screwband. Process in a boiling water bath 15 minutes.
  2. Remove from the canner and place on a wire rack away from drafts to cool completely 24 hours. Check the seals, tighten the screwbands, label and store in a cool, dark place for up to a year.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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