Ingredients:

  • 8 cups fresh sweet corn, shucked and cut from the cob
  • 1 cup red bell pepper, finely diced
  • 1 cup green bell pepper, finely diced
  • 1.5 cups Vidalia or sweet onion, finely diced
  • 1 large jalapeño, seeded and minced
  • 2.5 cups apple cider vinegar (5% acidity)
  • 1.5 cups white granulated sugar
  • 2 tablespoons pickling salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seeds
  • 0.5 teaspoon ground turmeric
  • 1 teaspoon dry mustard powder

Instructions:

  1. Prep all vegetables (corn, peppers, and onion) into a uniform 1/4-inch dice to ensure even cooking and consistent texture.
  2. In a large non-reactive stockpot (stainless steel or enamel-coated), combine the apple cider vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, and mustard powder.
  3. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar is completely dissolved. Let the brine boil for 3 minutes to bloom the spices and concentrate flavor.
  4. Add the diced corn, peppers, onion, and jalapeño to the boiling brine. Return to a simmer.
  5. Simmer for 15 minutes. Use a high-heat, short-duration simmer to prevent the corn’s cell walls from collapsing, maintaining a signature 'pop'.
  6. Remove from heat. Ladle the hot relish into prepared canning jars or allow to cool before refrigerating for immediate use.