Savory Corn Relish
Colorful corn relish with peppers, onion, winter savory, mustard seed, and turmeric—great for canning.
Ingredients
- 24 ears fresh sweet corn (husked; at least 10 cups kernels)
- 2 ½ cups assorted sweet peppers (red, green, yellow; chopped)
- 2 cups onion (chopped)
- 1 ½ cups water
- ½ cup olive oil
- ½ cup honey
- 1 cup white wine vinegar
- 1 tablespoon salt
- 2 teaspoons celery seed
- 4 tablespoons winter savory (finely chopped)
- 1 tablespoon yellow mustard seed
- 3 cloves garlic (minced)
- ¾ teaspoon ground turmeric
- 6 sprigs winter savory (3-inch sprigs, for jars)
Instructions
- Bring a large kettle of water to a boil. Cook 12 ears of corn for 3 minutes. Refresh under cold water and pat dry. Repeat with remaining ears. Cut kernels from cobs (at least 10 cups).
- In a large stainless or enameled pot, combine peppers, onion, water, olive oil, honey, vinegar, salt, celery seed, chopped savory, mustard seed, and garlic. Bring to a simmer; cook 5 minutes.
- Add corn and bring to a boil. Reduce heat and simmer about 5 minutes, stirring occasionally to prevent sticking.
- Mix a little hot liquid with turmeric; stir back into pot and simmer 2 minutes.
- Ladle relish into hot pint jars, adding a savory sprig to each. Seal and process in boiling water for 10 minutes.
Notes
Yield: about 6 pints. Tester found it sweet; adjust to taste based on corn and honey.
