Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, pickled corn relish. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pickled corn relish is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Pickled corn relish is something which I have loved my whole life.
This Pickled Corn Relish is perfect as a side dish or add to the top of burgers, hot dogs or even chicken. When I first tasted it, the flavor was a bit sour for me but after it sat over night, it was fine. Doug loved it from the beginning, straight from the pot.
To begin with this recipe, we must prepare a few ingredients. You can have pickled corn relish using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pickled corn relish:
- Prepare corn, cut off cob
- Take red bell pepper, chopped
- Prepare green bell pepper, chopped
- Make ready onion, chopped
- Prepare pepperoncino peppers, chopped
- Get garlic, chopped
- Make ready pickling spice per pint jar
- Make ready pickling liquid
- Make ready water
- Make ready vinegar
- Get sugar
- Get canning salt
- Take celery seed
- Prepare cayenne pepper
Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Fill a large bowl with ice and cold water and set aside. Put corn, red and orange bell peppers, jalapeño and red onion in a large bowl. For optimal flavor be sure to use the best, freshest corn available.
Instructions to make Pickled corn relish:
- Mix all pickling ingredients well in saucepan and heat to boiling.
- Mix corn and chopped veggies well in large bowl. Sterilize jars and lids and put pickling spice at the bottom of each.
- Fill jars to 1 inch from rim with chopped veg mix. Carefully ladle boiling liquid over veg mix to cover. Pour slow, it fills faster than you think.
- Wipe jar rim to clean it, set hot lid on, tighten collar and seal in jot water bath 10 min.
- Enjoy this on all Mexican food, on brisket sandwiches, with all sorts of beef and pork, in a green salad, on a BLT. This stuff ROCKS!
- This should make around 6 pints. Leave it sit for two weeks before sampling. We used a piece of Cayenne pepper instead of the powder as we grew them this year.
This corn relish will keep for at least a year if stored properly. You'll be able to enjoy that wonderful taste of Summer corn all year long. In a large saucepan, combine all of the ingredients. Combine vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar.
So that’s going to wrap it up with this special food pickled corn relish recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
