Sweet and Hot Corn Relish (Award-Winning )
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Sweet and Hot Corn Relish (Award-Winning ) could be a spectacular recipe to try. This recipe serves 7 and costs $2.62 per serving. One portion of this dish contains around 8g of protein, 4g of fat, and a total of 423 calories. 8 people found this recipe to be flavorful and satisfying. This recipe from The Saucy Southerner requires sweet onions, granulated sugar, dry mustard, and fresh corn kernels. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 54%, this dish is solid. Try Malcolm's Sweet Award-Winning Cornbread, Award Winning Pizza, and Award Winning Chili for similar recipes.
Servings: 7
Ingredients:
1 teaspoon celery seed
3 cups cider vinegar (at least 5% acidity)
2 teaspoons dry mustard (I used Colman's because it's got more kick)
9 cups corn kernels, fresh or frozen thawed (about 14 ears of fresh)
1½ cups granulated sugar
1 cup jalapeno peppers, minced (I used ½ cup jalapeno and 2 tablespoons habanero)
1 tablespoon canning salt or kosher salt
2 teaspoons mustard seed
6 cups sweet onions, diced (about 2 pounds)
2 cups sweet bell peppers (I used red, orange and yellow), diced
Equipment:
pot
sauce pan
ladle
paper towels
kitchen towels
Cooking instruction summary:
IF YOU ARE CANNING INSTEAD OF FREEZING:Prepare the jars and lids (6-7 pint jars).Fill a canning pot, or extra-large stockpot, about halfway with water.Add the jars and bring to a boil.Reduce heat to low and keep jars hot.In a small saucepan, add the lids and ladle out some of the boiling water to the sauce pan (enough to cover the lids) and let sit.IF YOU ARE FREEZING:Sterilize your containers in boiling water.FOR THE RELISH:In a large stockpot, combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, mustard seed and celery seed.Bring to a boil over medium-high heat.Reduce heat to low and simmer for another 15 minutes.Remove the jars from the hot water.Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel.Put the lids on the jars and attach the rings snugly. Then back them off about ¼ turn.Place the jars on a rack in the canning pot (or large stockpot) and lower into the water. You want the jars to be completely covered with water, with about an inch of water above the tops of the jars.Bring the water back to a boil, cover, and boil gently for 15 minutes.Remove the jars from the water and place on a dry kitchen towel to completely cool. The jars will pop as they seal. Any jar that hasn't sealed (if you press the lid it will pop), just refrigerate rather than storing in the pantry.IF YOU ARE FREEZING:Spoon the corn mixture into your freezer containers, allow to cool and freeze.
Step by step:
1. IF YOU ARE CANNING INSTEAD OF FREEZING:Prepare the jars and lids (6-7 pint jars).Fill a canning pot, or extra-large stockpot, about halfway with water.
2. Add the jars and bring to a boil.Reduce heat to low and keep jars hot.In a small saucepan, add the lids and ladle out some of the boiling water to the sauce pan (enough to cover the lids) and let sit.IF YOU ARE FREEZING:Sterilize your containers in boiling water.FOR THE RELISH:In a large stockpot, combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, mustard seed and celery seed.Bring to a boil over medium-high heat.Reduce heat to low and simmer for another 15 minutes.
3. Remove the jars from the hot water.Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel.
4. Put the lids on the jars and attach the rings snugly. Then back them off about ¼ turn.
5. Place the jars on a rack in the canning pot (or large stockpot) and lower into the water. You want the jars to be completely covered with water, with about an inch of water above the tops of the jars.Bring the water back to a boil, cover, and boil gently for 15 minutes.
6. Remove the jars from the water and place on a dry kitchen towel to completely cool. The jars will pop as they seal. Any jar that hasn't sealed (if you press the lid it will pop), just refrigerate rather than storing in the pantry.IF YOU ARE FREEZING:Spoon the corn mixture into your freezer containers, allow to cool and freeze.
Nutrition Information:
covered percent of daily need
