Don’t get me wrong, as a food connoisseur I love sauerkraut, however, it’s human nature to want to “change it up a bit”.  While traveling through Georgia this past summer, I fell in love with several different relish toppings.  My two favorites were Vidalia Onion Relish and Homestyle Corn Relish.  This winter I wanted to duplicate the pleasures of summer while trying out a local commercial kitchen…  So with that…your sauerkraut substitute is

Homestyle Corn Relish

4 cups White Vinegarcorn relish start close up

1 ¼ cups Raw Sugar

2 tbsp Sea Salt

8 cups Corn Kernels

4 cups Red and Green Bell Peppers, seeded and diced

1 ¾ Celery, diced

1 cup Onion, finely chopped

2 tbsp Dry Mustard

2 tsp Celery Seeds

2 tsp Ground Turmeric

¼ cup Water

2 tbsp ClearJel (I have also substituted Liquid Pectin with great results)

corn relish stock pot - colorsIn a medium-sized stock pot, combine vinegar, sugar and salt.  Bring to a boil over medium heat being sure to stir until all sugar is dissolved.  Gradually add corn, peppers, celery and onion being sure to keep everything boiling.  Stir often to avoid scorching.  Add the spices and stir.

Combine the water and ClearJel, mixing well to create a paste.  (In a pinch, I have used a pouch of Certo SureJel but for best results use the ClearJel.)  After making the paste, mix it well into the vegetable mixture while it is boiling.  Reduce heat and boil gently for 5 minutes being sure to stir often to avoid scorching.

Ladle hot relish into hot jars being sure to leave ½” head space.  Wipe rims with a warm wash cloth dipped in vinegar and secure lids and rings.  Hand tighten.

This recipe can be hot water bathed.  Place jars in water bather and cover with warm water.  Process in a hot water bath for 15 minutes.  Remember, timing doesn’t start until corn relish processed with gloves lids utensilwater has come to a full rolling boil.  After processing, remove lid and let sit for 5 minutes before removing jars.

I love this relish on my bratwursts and all beef hot dogs!  It also makes a great condiment atop of a juicy hamburger!  The best part is I have 6 pints to play with until Vidalia onions come into season this year!!!  Hooray!!

Enjoy~
The Canning Diva

PS – A follower on Facebook, Steven Buckman, mentioned making the Corn Relish a bit more Tex-Mex in flavor by adding black beans, jalapenos and maybe a bit of Tabasco sauce to give it a kick of flavor!  Well, you know me…that will be my next endeavor!!!  I’ll keep ya posted!!  🙂

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