I got this wonderful recipe from Lillian’s Cupboard here at WordPress. She has cut down the recipe so you can make a small batch from vegetables that you can buy at a farmers market. I quadrupled it because I had so many yellow squash from my CSA boxes the last few weeks. Our growing season for CSA is in the winter here in South Florida and Saturday was the last box. My freezer was full and I didn’t want to waste the squash. I enjoy Lillian’s blog and knew she had this recipe for corn relish. The local grocery had corn on the cob on sale so I bough a half a dozen to use for this. So I only changed one thing in the recipe by adding some chopped celery. I had extra of that from my box also to use up. I ended up with a little extra that did not fit in a jar and saved it in the refrigerator for a week. It taste wonderful. Just perfect to add to a meal as a condiment. I can see why she won so many ribbons for her pickling and relish recipes.
You get the tutorial from her blog.
Yellow Squash and Corn Relish Canning Recipe
To make this you will need:
- 2 cups fresh corn, cut from cob
- 3/4 cup onion, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1 cup apple cider vinegar
- 3/4 cup granulated sugar
- 2 tsp. pickling salt
- 1/2 tsp. celery salt
- 1/2 tsp. turmeric
- 1/2 tsp. mustard seed
- 1/4 tsp. dry mustard
- 2 cups zucchini or yellow summer squash, unpeeled, sliced 1/4″ thick (cut larger diameter slices in half)
This will make 2 pints. You use the standard hot pack method that is used for relishes. Place jars in water bath process for 15 minutes.