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Tomato and Corn Relish

Source of Recipe


Adapted from "The Joy of Pickling"






List of Ingredients



• 4 cups fresh corn kernels (from about 9 ears)
  
• 3 cups peeled, seeded and diced red tomatoes
  
• 1-1/2 cups diced green bell pepper
  
• 3/4 cup diced red bell pepper
  
• 1 cup chopped yellow onion
  
• 1/2 cup sugar
  
• 2 cups cider vinegar
  
• 1 Tbsp pickling salt
  
• 2 tsp yellow mustard seeds
  






Instructions



1. Wash 5 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
2. Combine the corn kernels, tomatoes, green bell pepper, red bell pepper, onion, sugar, vinegar, pickling salt and mustard seeds in a large, nonreactive pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, uncovered.
   
   
3. Ladle the relish into one hot jar at a time, leaving 1/2-inch headspace. Wipe the jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process the jars for 15 minutes in a boiling water canner (At 1,000 to 3,000 feet, process for 20 minutes; at 3,000 to 6,000 feet, process for 25 minutes.)
   
   Makes a nice condiment for burritos and tacos.
   
   Makes about 4-1/2 pints.