We were lucky enought to get several dozen ears of corn, so I’m freezing some and making

Sweet Corn Relish

  • 10 fresh ears of sweet yellow corn husks and silk removed, slice kernels off the cob with a sharp knife
  • 2 large red bell peppers , cored, and finely chopped
  • 2 large green bell peppers , cored and finely chopped
  • 4 ribs celery , finely chopped
  • 1 large yellow or sweet onion , finely chopped
  • 4 cups apple cider vinegar
  • 2 cups sugar
  • 1 tablespoon whole yellow mustard seeds
  • 3 teaspoons salt
  • 4 whole allspice berries


  1. Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
  1. Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
  2. Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.

Makes approximately 8 pints

  1. Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.