Sweet and tangy Jalapeno Corn Relish is just what you need to serve at your next gathering. It has the perfect pop between sweet and tangy. This relish is tasty served over fish tacos, corn bread, hot dogs, or any grilled main course.

Out great-grandmother’s love for sour things led them to pickle anything imaginable. From all kinds of veggies, fruits, even strips of water melon rind!

Just a tablespoon or two of this relish on a fish taco gives it just the sweet, crunchy, tangy kick to take it over the top! You can add more of the seeds from the jalapenos if you like more heat. This version is mild so that some of my family will eat it. I love making relishes with fresh garden produce in the summer to eat in the winter when the snow flies.

Since there is mostly vinegar added as liquid to this relish you can water-bath it safely. Corn, when it canned with only salt and water needs to be pressure canned. Relishes, with all the vinegar added can safely be water-bathed.

This basket of fresh garden produce is just gorgeous in color….and when mixed together in this relish is just pure deliciousness.

Jalapeno Corn Relish, THM E, sugar-free

• 9 pint jars with rings and lids
• water-bath canner
• 12 cups sweet corn kernels, I husk, silk, and cut the corn off the cob raw
• 3 cups diced red onions
• 2 1/2 cups diced red peppers
• 1 cup diced green peppers
• 8 garlic cloves, minced
• 6-8 jalapenos, cut in half, seeded, and diced
• 1 cup water
• 4 cups apple cider vinegar
• 3/4 cup THM Gentle Sweet
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 5 teaspoons salt
• 1 teaspoon black pepper
• Preparing jars and water-bath canner: Wash jars, lids, and rings. Prepare water-bath canner by filling it with 6-inches of water. Place canner on a burner over medium heat. For Relish: Combine all the veggies together in a large bowl. In a 6-quart kettle, combine water, vinegar, Gentle Sweet, curry powder, cumin, salt, and pepper together. Bring to a boil. Add veggies to the brine. Bring to a boil. Ladle relish into jars. Wipe the rim of the jar with a paper towel. Turn on lids and rings. Place filled jars in water-bath canner. Bring to a boil. Boil gently for 20 minutes. Remove jars. Allow to cool for 24 hours. Remove rings and check for seal. Wash jars. Store in a cool place. 9 pints.

Here the veggies have been brought to a boil. The relish is now ready to be ladled into jars and water-bathed. Just look at that kettle full of color and flavor.

The water is just about at a boil. I keep the water boiling gently so that the brine does not cook out of the jars.

These jars of corn relish will cool on my counter for 24 hours. Then the rings will be removed and the seals checked. The jars will be washed and place on my basement shelves to be enjoyed this winter. I only make one batch of the is relish as we do enjoy cucumber relish, too. Corn is higher in carbs and we don’t eat a huge amount of it at one time.

I love to can and preserve food as you may know by now. Here are a few of my favorite items to can. Sweet Garlic Dill Pickles, Pickled Beets, Baked Beans, etc. When you preserve your own food you know exactly what you put in each jar.

Since I do not have quite as large a garden as I used too, I do need to buy some produce. I still love to can even with buying a few items.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

Stainless Steel Water-bath Canner

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

THM Gentle Sweet

Print

Jalapeno Corn Relish, THM E, Sugar-free

Course Side Dish

Cuisine American

Keyword jalapeno, corn, relish

Servings 9 pints

Author Glenda Groff

Ingredients

• 12 cups sweet corn kernels I husk, silk, and cut the corn off the cob raw
• 3 cups diced red onions
• 2 1/2 cups diced red peppers
• 1 cup diced green peppers
• 8 garlic cloves minced
• 6-8 jalapenos cut in half, seeded, and diced
• 1 cup water
• 4 cups apple cider vinegar
• 3/4 cup THM Gentle Sweet
• 1 tablespoon curry powder
• 2 teaspoons cumin
• 5 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Preparing jars and water-bath canner: Wash jars, lids, and rings. Prepare water-bath canner by filling it with 6-inches of water. Place canner on a burner over medium heat. For Relish: Combine all the veggies together in a large bowl. In a 6-quart kettle, combine water, vinegar, Gentle Sweet, curry powder, cumin, salt and pepper together. Bring to a boil. Add the veggies to the brine. Bring to a boil. Ladle relish into jars. Wipe the rim of the jar with a paper towel. Turn on lids and rings. Place filled jars in water-bath canner. Bring to a boil. Boil gently for 20 minutes. Remove jars. Allow to cool for 24 hours. Remove rings and check for seal. Wash jars. Store in a cool place. 9 pints.

You will find many more preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now