Summer time in the northeast is especially unique. Unlike other parts of the country where produce is forced to grow year around, produce here simply will not cooperate with such plans. Rain, snow and more rain, then finally there’s the long awaited burst of fresh food. One food that is incredibly sacred in the Northeast is corn. From the time the pilgrims landed here, corn was a staple in the cuisine. It was a life source for the early settlers and even now from johnny cakes, Indian Pudding, to fried clams, you still see corn used a great deal in New England food. Corn on the cob and sweet summer corn is a favorite in my home, this wonderful sweet summer corn relish saves that flavor for the rest of the year.
- 1/2 cup chopped red onion
- 2 plum tomatoes diced
- 1 cucumber diced
- 1 tablespoon jalapeno diced (more to taste)
- 4 large ears of corn, kernels only
- 1 pint of Relish Brine (recipe follows)
To Sterilize Jars: Either place them into the dishwasher or boil them for 10 minutes.
To Prepare the Lids & Rings: Cover lids with hot water until needed, if your rings have been used previously clean them up with soap and hot water. If they are new jars there is no need.
In a large pot combine all ingredients. Bring to a boil. Reduce to medium heat and simmer for 25 minutes. Strain the corn relish from the brine. (reserving the brine) Distribute relish into sterile jars leaving space. Ladle brine into each jar topping it off leaving 1/4-1/3″ head space. Using a clean knife , poke the relish down removing any air bubbles. Add more brine if necessary. Wipe the rim of each jar clean. Place dry lid onto each jar and tighten a ring onto each jar. Process in a boiling water bath for 10 minutes.
- 6 cups white vinegar
- 7 cups sugar
- 3 teaspoons turmeric
- 4 teaspoons mustard seed
- 3 teaspoons celery seed
- 2 tablespoons of salt