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Instructions:
- Prepare a boiling water bath canner and sterilize 7 half-pint jars. Keep the jars hot until ready to fill.
- If using fresh corn, shuck the ears and carefully cut the kernels from the cobs. Measure 10 cups of kernels.
- In a large stainless steel pot, combine the corn, diced red bell pepper, diced green bell pepper, and finely chopped onion.
- Add the apple cider vinegar, white vinegar, granulated sugar, pickling salt, mustard seed, celery seed, turmeric, and crushed red pepper flakes, if using.
- Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar has completely dissolved.
- Reduce the heat to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended.
- Ladle the hot relish into the prepared hot jars, leaving ½-inch headspace.
- Remove any trapped air bubbles with a non-metallic utensil, adjust the headspace if needed, and wipe the jar rims clean.
- Apply the lids and screw bands until fingertip tight.
- Process the jars in a boiling water bath:
- Half-pint jars: 15 minutes
- Pint jars: 20 minutes
- Adjust processing times according to your altitude if necessary.
- Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Check that each lid has sealed properly before storing in a cool, dark place.
Variations
- Add finely diced jalapeños for a spicy version with extra heat.
- Substitute yellow or orange bell peppers for a sweeter flavor and colorful presentation.
- Stir in a teaspoon of smoked paprika for a subtle smoky note.
- Add a small amount of diced poblano pepper for mild heat and deeper flavor.
- Include a pinch of ground ginger for a unique sweet-and-spicy twist.
Tips
- Fresh, peak-season sweet corn provides the best flavor and texture, but thawed frozen corn also works well.
- Use pickling salt to keep the brine clear and free from additives.
- Stir the relish frequently while simmering to prevent sticking and ensure even cooking.
- Leave the recommended ½-inch headspace to help achieve a proper seal during processing.
- Allow the jars to rest for at least 2 weeks before opening so the sweet corn, peppers, and pickling brine have time to fully develop their flavor.
- Once opened, refrigerate the relish and use it within 2 to 3 weeks for the best quality.
