Pickled Sweet Corn Rainbow Relish Food

SWEET PICKLE RELISH

Sweet Pickle Relish image

After much experimentation with ingredients and ratios, this is my favorite sweet pickle relish. I usually can it when the burpless cukes from the garden get away from me.

Provided by Donna Matthews

Categories Vegetable

Time 5h

Yield 3 pints, 96 serving(s)

Number Of Ingredients 9

Ingredients

4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds

Steps:

To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
Put all the vegetables in a large bowl.
Sprinkle the salt over the chopped vegetables.
Cover with cold water and let stand for 2 hours.
Drain vegetables well, then press out as much liquid as possible.
In a large pot, combine sugar, vinegar and seeds.
Bring to a boil.
Add vegetables.
Bring back to a boil and simmer for 10 minutes.
Using a slotted spoon, put into pint jars according to standard canning procedures.
(Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

SWEET CORN RELISH

Sweet Corn Relish image

Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.

Provided by Greg Lofts

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Yield 1 quart

Number Of Ingredients 10

Ingredients

3 ears corn, husks and silks removed
Kosher salt
2/3 up white-wine vinegar, plus more if needed
1/4 cup light-brown sugar
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1/2 cup diced sweet onion, such as Vidalia
2 celery stalks, diced (2/3 cup)
1 red bell pepper, ribs and seeds removed, diced (2/3 cup)
1 jalapeño or serrano pepper (ribs and seeds removed for less heat, if desired), minced

Steps:

Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.

PICKLED SWEET CORN RELISH

Pickled Sweet Corn Relish image

This zesty 10 minute relish elevates the look and taste of everything from hot dogs to chicken to chili.

Provided by Del Monte

Categories Del Monte

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
½ cup finely chopped red bell pepper
⅓ cup finely chopped red onion
1 medium jalapeno pepper, seeded and finely chopped
2 tablespoons sugar
3 tablespoons cider vinegar
1 pinch Salt and black pepper to taste

Steps:

Combine all ingredients in a medium bowl. Toss well before serving.n
Serve on grilled chicken, hot dogs, sausages, pork, fish, tacos, chili, omelets, tomato soup and more.n

Nutrition Facts : Calories 45.5 calories, Carbohydrate 10.1 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, Sodium 158.7 mg, Sugar 3.9 g

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