Pickled corn relish

Name: Pickled corn relish
Total time: 1500 s
Yield: 6 servings
Cuisine: American
Ingredients: 8 cup corn, cut off cob; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 large onion, chopped; 6 pepperoncino peppers, chopped; 1/2 clove garlic, chopped; 1 tsp pickling spice per pint jar; 1 cup water; 2 cup vinegar; 1 cup sugar; 2 tsp canning salt; 1 tsp celery seed; 2 tsp cayenne pepper

kate @cook_3478240

Had corn from the garden. Thought I'd try it. Made 6 pints. Never thought much of it again til we cracked open a jar last month. To die for! Then couldn't find the recipe I had scribbled on a scrap of paper...I was forlorn! Just found it tonight. Entering it here so I never lose it again!

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Ingredients

25 mins

6 servings

8 cupcorn, cut off cob
1red bell pepper, chopped
1green bell pepper, chopped
1 largeonion, chopped
6pepperoncino peppers, chopped
1/2 clovegarlic, chopped
1 tsppickling spice per pint jar
pickling liquid
1 cupwater
2 cupvinegar
1 cupsugar
2 tspcanning salt
1 tspcelery seed
2 tspcayenne pepper

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Steps

25 mins

1

Mix all pickling ingredients well in saucepan and heat to boiling.
2

Mix corn and chopped veggies well in large bowl. Sterilize jars and lids and put pickling spice at the bottom of each.
3

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.
4

Wipe jar rim to clean it, set hot lid on, tighten collar and seal in jot water bath 10 min.
5

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!
6

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.