Pickled Corn Relish

Pickled Corn Relish Recipe - A Traditional American Side Dish

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 10

Introduction

Pickled corn relish is a delicious and tangy condiment that adds a burst of flavor to any dish. Made with fresh corn, cabbage, onions, and peppers, this relish is perfect for topping hot dogs, burgers, or even enjoying on its own.

History

Pickled corn relish has been a popular recipe in the Southern United States for generations. It was traditionally made as a way to preserve the summer harvest of corn and other vegetables for the winter months. The tangy and sweet flavor of the relish pairs perfectly with grilled meats and sandwiches.

Ingredients

20 ears of fresh corn
3 cups of finely chopped cabbage
2 large white onions, chopped
2 large sweet green peppers, chopped
2 large sweet red peppers, chopped
1 and 0.25 cups of sugar
2 tbsp of flour
1 tbsp of kosher salt
2 tsp of turmeric
2 tsp of celery seed
4 cups of white vinegar
2 cups of water

How to prepare

Blanch the corn on the cobs for 5 minutes and allow to cool.
Cut the corn from the cobs and place the kernels in a large skillet.
Add the remaining ingredients and simmer for 20 minutes.
Pack the boiling hot relish into hot, clean pint jars, leaving 0.25 inch of headspace.
Run a knife down around the inside of each jar to remove any air bubbles.
Adjust the lids and process for 90 minutes.
Store the sealed jars in a cool, dry, dark place for at least six weeks before serving.

Variations

Add diced jalapenos for a spicy kick.
Use different colored peppers for a more visually appealing relish.
Add diced tomatoes for a fresh twist.

Cooking Tips & Tricks

Make sure to blanch the corn before cutting it off the cob to ensure it is cooked through.

- Be sure to pack the hot relish into hot, clean jars to ensure a proper seal.

- Adjust the lids tightly before processing the jars to prevent any leaks during storage.

Serving Suggestions

Serve pickled corn relish on top of grilled hot dogs or burgers, or as a side dish with grilled chicken or fish.

Cooking Techniques

The key cooking technique for pickled corn relish is simmering the ingredients together to allow the flavors to meld.

Ingredient Substitutions

Use frozen corn kernels if fresh corn is not available.

- Substitute white vinegar with apple cider vinegar for a slightly different flavor.

Make Ahead Tips

Pickled corn relish can be made ahead of time and stored in sealed jars for up to a year.

Presentation Ideas

Serve pickled corn relish in a small dish with a garnish of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pickled corn relish pairs well with grilled meats, sandwiches, and salads.

Storage and Reheating Instructions

Store sealed jars of pickled corn relish in a cool, dry place for up to a year. Once opened, store in the refrigerator and use within a few weeks.

Nutrition Information

Calories per serving

Each serving of pickled corn relish contains approximately 60 calories.

Carbohydrates

Each serving of pickled corn relish contains approximately 15 grams of carbohydrates.

Fats

Pickled corn relish is a low-fat condiment, with less than 1 gram of fat per serving.

Proteins

There is minimal protein in pickled corn relish, with less than 1 gram per serving.

Vitamins and minerals

Pickled corn relish is a good source of vitamin C and fiber, thanks to the fresh vegetables used in the recipe.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Pickled corn relish is a low-calorie, low-fat condiment that is a good source of vitamin C and fiber.

Summary

Pickled corn relish is a delicious and tangy condiment that is perfect for adding flavor to a variety of dishes. With its sweet and tangy flavor, this relish is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a hot summer day, and I was visiting my dear friend Martha at her farm. As soon as I walked into her kitchen, I was hit with the sweet and tangy aroma of pickled corn relish. Martha was busy at the stove, stirring a large pot filled with corn, peppers, onions, and spices.

"Come try some," Martha said with a smile, handing me a spoonful of the relish. I took a bite and was instantly transported to a world of flavors - the sweetness of the corn, the heat of the peppers, and the tanginess of the vinegar all danced on my taste buds. It was unlike anything I had ever tasted before.

"Would you like to learn how to make it?" Martha asked, seeing the awe in my eyes. I nodded eagerly, and she began to show me the process. She explained how she had learned the recipe from her own grandmother, who had passed it down through generations.

As we worked together in the kitchen, Martha shared stories of her childhood on the farm and the countless hours she had spent helping her grandmother preserve fruits and vegetables for the winter. She spoke of the joy of creating something delicious from simple ingredients and the satisfaction of sharing that bounty with loved ones.

I listened intently, absorbing every word and every step of the recipe. I knew that this pickled corn relish would become a staple in my own kitchen, a reminder of this special day and the bond I shared with Martha.

After hours of chopping, simmering, and canning, the relish was finally ready. Martha insisted on giving me a jar to take home, along with a handwritten copy of the recipe. I thanked her profusely, promising to cherish both the relish and the memories of our day together.

Back in my own kitchen, I wasted no time in making a batch of pickled corn relish. As I stirred the pot and watched the colors blend and meld together, I felt a sense of connection to Martha and her grandmother. I could almost hear their voices guiding me through each step, encouraging me to trust my instincts and embrace the magic of cooking.

When the relish was done, I filled jars with the golden mixture and sealed them tight. I admired the fruits of my labor, knowing that I had created something truly special. I couldn't wait to share it with my family and friends, to see their faces light up with delight as they tasted the sweet and spicy flavors of the relish.

From that day on, pickled corn relish became a staple in my kitchen. I made batch after batch, experimenting with different variations and adding my own touch to the recipe. Each time I stirred the pot and filled the jars, I felt a connection to Martha and her grandmother, to the traditions and stories that had been passed down to me.

As the years went by, I continued to make pickled corn relish, sharing it with new friends and neighbors, passing on the recipe to anyone who showed an interest. Each time I made a batch, I felt a sense of pride and joy, knowing that I was carrying on a tradition that had brought so much happiness and flavor into my life.

And so, the story of pickled corn relish became a part of my own story, a thread that connected me to the past and to the people who had shaped me into the cook and the woman that I had become. I cherished the memories of that hot summer day with Martha, and I knew that every jar of relish I made would be a tribute to our friendship and the love we shared for food and for each other.