SWEET CORN RELISH

‘Tis the season for Sweet Corn, and when the corn comes in there is a lot of it. Unfortunately, it does not last forever, and not only because we all cannot get enough of that flavorful snap from corn-on-the-cob, but because the season is short and sweet like our New England summers. Luckily you can enjoy this taste of summer all year long by canning some good, old-fashioned Corn Relish like grandma used to make.

OK, my gramma did not make corn relish, and neither did my mom. They did, however, make the best Bread and Butter pickles you have ever tasted, even the brine is delicious. If you are a serious pickle lover, like me, you'll just drink that pickle juice right out of the jar. I haven't shared the recipe for my families Bread and Butter Pickles, some recipes must be kept secret; but, my Easy Refrigerator Pickle recipe is close.

Anyway, back to the Corn Relish, making and canning your own is easy. You can do it with basic equipment you probably all ready have in your kitchen. Blanching the corn and stripping the cob of it's kernels can be a bit tedious, but once you get a flow going its not too awful. Beyond that there seem to be hundreds of variations on recipes for corn relish, so it is easy to come up with one that will suit your individual taste. One thing all the recipes do have in common though is vinegar.

 Thanks to the vinegar in the relish you can finish the jars in a Boiling Water Bath - Pressure Canning not required. Alternatively you can skip the water bath and store the jarred relish right in the refrigerator.  I usually put one or two jars in the fridge for immediate snacking, but the rest get processed and stored on the shelf. I just don't have enough room in the fridge for all those jars!


SWEET CORN RELISH


INGREDIENTS


1 Tbs. Olive Oil

3 3/4 cups diced Red Bell Peppers (3 or 4 peppers)

1 Tbs. Kosher Salt

4 cups fresh Corn kernels

1 3/4 cups diced White Onion or just 1 very large onion

1 1/2 cups Apple Cider Vinegar

1 1/2 cups Raw Sugar

1/2 tsp. dry Mustard

1/2 tsp. ground Turmeric

3 to 5 One Pint Jars


DIRECTIONS

Start with fresh corn on the cob - as fresh as you can get. If there is a delay between harvesting and canning, place corn in the refrigerator or pack it in ice. The sugars break down quickly at room temperature.

Make sure you have sterile jars and lids ready. Whenever I can, I run my jars through the dishwasher while preparing my fruits and vegetables. This not only sterilizes them but keeps them hot until I am ready to pack my food. Otherwise, immerse the jars in boiling water for 10 minutes before filling them. Place the lids and rims in a small pot of almost-but-not-quite boiling water for at least 5 minutes, and use the magnetic "lid lifter wand" to remove them out when you are ready.

Husk the corn and use a soft vegetable brush or a soft washcloth to remove as much silk as possible; just be gentle.

Cut kernels from cob about 2/3 to 3/4 the depth of the kernels. If you do not have a corn-cutting tool, cut the stem end, stand on your cutting board, hold the ear by the small end, and slide the blade carefully down the ear.

In a large pan over medium-high heat, warm the oil. Add the bell peppers, salt, and sauté, stirring until the peppers soften and begin to caramelize, about 12 minutes. Add the corn, stirring to combine, and cook the vegetables until the corn is hot, just 3 or 4 minutes longer.  Turn off the heat and add the onion to the pan; stir well.

If you are going to Hot Water Process your filled jars, you may want to not cook the corn in the pan at all, as it will cook during the sealing process.

In a small non-reactive saucepan, combine the vinegar, sugar and turmeric over medium heat and stir just until the sugar dissolves, about 2 minutes. Do not boil.

Ladle the corn mixture into the clean 1-pint jars, and pour the warm brine over to cover completely but leave 1/2 inch head-space.

Process the jars 10-15 minutes in a Boiling Water Bath. Otherwise, cover tightly, and let the relish sit in a cool, dark corner of the kitchen, so the flavors can marry, for 1 day before storing in the refrigerator.

Refrigerated or Canned, this Corn Relish will keep for up to 1 year, just make sure the kernels do not rise above the liquid (add a splash of water if necessary).

Not quite sure what to do with all the Corn Relish you just made?  Click here.

Hot Water Bath or Pressure Canning ?

BETH’S SPICY HOTDOG RELISH

Summertime is time for hotdogs and hamburgers, chicken and ribs, coleslaw, potato salad, and all those other wonderful picnic foods, but Paul and I enjoy hotdogs year-round. We have a few favorite places in Connecticut, like Blackie's in Cheshire or Dalla Riva's Hotdog Cart seasonally in Kent, where we like to stop when we can for a dog or two.

Most places just offer standard sides - mustard, ketchup, chopped onions, sauerkraut; others have signature relishes or chili. Of course, we like to stop and try every hotdog cart or stand we pass and test out any unique condiments they may offer.
 

We like things spicy and the relish below I developed a number of years ago to satisfy our taste buds. Turns out a lot of our friends enjoy it too, so I always bring some along when we are invited to a barbeque. If you want to add a completely new dimension to your plain ol' dog - a little spicy with a bit of a crunch - give this recipe a try. It is a staple in my refrigerator over the summer months.



BETH’S SPICY HOTDOG RELISH


INGREDIENTS

1/4 cup chopped Red Bell Pepper

1/4  cup chopped Dill Pickle

1/4  cup chopped Sweet Pickles

1/4  cup small Capers

 

1/4 cup chopped Red Onion

1/4  cup Gulden's Mustard

1/4 cup Ketchup

1 Tablespoon Worcestershire Sauce (optional)

DIRECTIONS

Just mix all the ingredients together in a bowl, spoon into a jar, cap and chill; can be stored in the refrigerator for the summer.

RED ONION RELISH

One of my grandmother’s most reliable mantras was, “Simple is elegant.”  That little platitude has served me well over the years; when I get too muddled over anything I always revert to keeping it simple.

Such is the case for my Red Onion Relish. Unlike many relishes, which have an abundance of ingredients and a complex flavor, this caramelized onion recipe is simply composed creating an intense, uncomplicated flavor. This onion condiment enhances everything from burgers, beef or chicken, to grilled vegetables or a sandwich.

The following recipe is for a small batch that can be stored in the refrigerator for up to a month. You can double or triple the batch and process in a hot water bath for storage on the pantry shelf or gift giving. Some people prefer red wine vinegar in place of balsamic, so I recommend making two small batches first, to discover which one you prefer and so you can  practice  caramelizing the onions.

RED ONION RELISH

INGREDIENTS

2 large Red Onions, peeled and thinly sliced

1/4 cup firmly packed Brown Sugar

1 cup dry Red Wine

5 tbsp Balsamic Vinegar (or ¼ cup Red Wine Vinegar)

1/8 tsp each Salt and White Pepper


DIRECTIONS

Slice onions as thinly as possible. I use my Cuisinart for this step. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.

Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and white pepper.

Remove jars from canner and ladle relish into jars to within 1/2 inch of the rim. Process in hot water bath for 10 minutes for half-pint jars. Otherwise ladle into small container that can be tightly capped and store up to one month in the refrigerator.