Preserved Sweet Corn Relish
As much as we hate to admit it, there are only a few precious days left to get corn and heirloom tomatoes before Greenmarket tables officially fill up with apples, pumpkins, butternut squash and other signs that summer is but a memory. But thanks to the magic of pickling and preserving, you can turn your final summer haul into a treat you can enjoy all year long. We’ve combined sweet corn, juicy tomatoes, refreshing cucumber and zesty bell peppers into a relish that can be spooned over hot dogs or sausages, folded into tacos, dolloped onto deviled eggs, used as a zesty condiment for grilled meats or fish, or even eaten straight up as a dip!
Sweet Corn Relish
(Makes 4 1-pint jars)
1 large cucumber, peeled, seeded, and finely chopped
2 cups of finely chopped onions
1 red bell pepper, seeded and finely chopped
4 cups of fresh corn kernels
2 plum or Roma tomatoes, finely diced
1 red or green serrano chile pepper, seeded and minced
1 1/4 cups of sugar
2 tablespoon of Kosher salt
1/2 teaspoon of black pepper
1 1/2 cups of apple cider vinegar
1/2 teaspoon of turmeric
2 teaspoons of ground mustard seed
1/2 teaspoon of ground cumin
4 1-pint Bell jars and lids
To prepare the jars: If you are planning to store your relish outside of the refrigerator for any length of time, you will need to sterilize your jars before canning, and heat the filled jars in a hot water bath after canning. To sterilize the jars, place empty jars on a metal rack in a large, 16-qt canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning. Remove with tongs or jar lifters one by one as you can the relish. Sterilize the lids by bringing a pot of water to a boil and pouring water over a bowl containing the lids.
To make the relish: Place all ingredients in a medium-sized thick-bottomed pot. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes. Spoon the corn relish into clean jars and screw on caps.
To seal the jars: Process the filled jars back in the hot water bath for at least 15 minutes. Water level needs to be at least one inch above the top of the cans. Bring to a boil and let boil hard for 15 minutes. Remove jars from pot. Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn’t properly seal, do not store the jar outside of the refrigerator. Will keep in refrigerator for 4-6 weeks, or in a dark cupboard for up to a year.