Pickled Corn Relish — NCHFP
A tested NCHFP boiling-water canning recipe for pickled corn relish.
Ingredients
Ingredients
- 10 cups fresh whole-kernel corn from 16 to 20 ears; or six 10-ounce packages frozen corn
- 2 1/2 cups sweet red peppers diced
- 2 1/2 cups sweet green peppers diced
- 2 1/2 cups celery chopped
- 1 1/4 cups onions diced
- 1 3/4 cups sugar
- 5 cups vinegar 5% acidity
- 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
Equipment
- Boiling-water canner
- Canning jars Nine pint jars
Directions
Instructions
- Prepare hot jars and lids. If using fresh corn, boil the ears for 5 minutes, cool, and cut the kernels from the cob. Measure 10 cups.
- Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a large pot. Bring to a boil and simmer 5 minutes, stirring occasionally.
- Mix the dry mustard and turmeric with 1/2 cup of the hot mixture. Return it to the pot with the corn and simmer 5 minutes.
- Pack hot relish into hot half-pint or pint jars, leaving 1/2-inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply lids.
- Process half-pints or pints for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use 5% vinegar and follow the tested proportions. Adapted from the USDA Complete Guide to Home Canning, revised 2015. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/relishes-salads/pickled-corn-relish/