Jalapeno Corn Relish

Course: Condiment, Side Dish

Cuisine: North American

Prep Time: 20

Cook Time: 10

Chill Time: 2

Total Time: 2 30

Servings: servings

Calories: 41kcal

Author: Lord Byron's Kitchen

In most cases, corn relish recipes mean breaking out a pressure canner to preserve your bounty, but in the case of this Jalapeno Corn Relish, it's all about quick, easy, and now! This recipe prepares just one jar that you can keep safely in your fridge for up to two weeks!

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Ingredients

3 cups canned corn, well drained
1/2 cup jalapenos, diced
1/2 cup red bell pepper diced
1/4 cup red onion, diced
2 cloves garlic, minced
1 cup water
1 cup apple cider vinegar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon mustard seeds

Instructions

Measure the corn, jalapenos, red bell pepper, and red onion into a bowl and toss to combine. Transfer this mixture to a mason jar. (You can use one large jar or divide it among smaller jars if you wish.)
Next, measure garlic, water, vinegar, brown sugar, salt, ground black pepper, and mustard seeds into a saucepan. Stir and bring to a boil over medium heat until all of the sugar is completely dissolved.
Pour the hot brine into the jar with the vegetables until all of the veggies are covered.
Place a lid on the jar and set aside for 30 minutes to cool slightly.
Transfer the jar to your fridge for at least 2 hours before serving. Jalapeno Corn Relish will keep in your fridge for up to two weeks.

Notes

This recipe will make about 24 servings equal to 1/4 cup.

Nutrition