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Sue Beno's Corn Relish

8 c. corn (fresh or frozen)


2 ½ c. Bragg Apple Cider vinegar


2 c. water


1 ¾ c. sugar


3 c. chopped celery - 6 stalks


4 tsp. dry mustard


1 ½ c. chopped red sweet peppers -2 medium





1. Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob. Do not scrape the cobs. Measure 8 cups of kernels.


2. In an 8-10 quart stainless steel, enamel, or nonstick heavy pot, combine the 8 cups corn kernels and the 2 cups of water.


3. Bring to boiling; reduce heat. Simmer, covered, for 4-5 minutes or until corn is nearly tender; drain.


4. In the same pot, combine corn, celery, sweet peppers and onion.


5. Stir in vinegar, sugar, mustard, pickling salt, celery seeds, and turmeric.


6. Bring to boiling, stirring until sugar dissolved; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.


7. In a small bowl, stir together cornstarch and the 3 tablespoons water.


8. Add cornstarch mixture to corn mixture.


9. Cook and stir until mixture is slightly thickened and bubbly.


10. Cook and stir for 2 minutes more.


11. Ladle hot relish into hot sterilized pint canning jars.


12. Process in a boiling water canner for 15 minutes. (start timing when the water returns to boiling)


13. Remove jars from the canner and cool on wire racks.


Makes about 5 pints.

1 tsp. ground turmeric


1 ½ c chopped green sweet peppers - 2 medium


2 tsp. pickling salt


1 c. chopped onion - 1 large


2 tsp. celery seeds


3 T. cornstarch


3 T. water

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