Sweet corn relish, perfect for hot dogs, pickled corn, cucumbers, onions, red bell peppers, and tomatoes.
You can easily double this recipe.
- 1 large cucumbers, peeled, seeded, roughly chopped
- 2 cups of chopped onions
- 1 red bell peppers, seeded and chopped
- 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
- 2 plum or Roma tomatoes, diced the size of a corn kernel
- 1 red or green serano chile peppers, seeded and minced
- 1 1/4 cups sugar
- 2 Tbsp Kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups apple cider vinegar (5% acidity)
- 1/2 teaspoon turmeric
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground cumin
1 Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.
2 Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.
3 Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.
If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. Review more detailed canning instructions in our recipe for bread and butter pickles.
Serve with hot dogs, in tacos, or with pork.
Yield: Makes 3-4 pints.