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Jalapeno Corn Relish, THM E, Sugar-free

Course Side Dish
Cuisine American
Keyword jalapeno, corn, relish
Servings 9 pints
Author Glenda Groff


  • 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


  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.