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Pennsylvania Dutch Corn Relish Recipe

Recipe by becky

  • Total Time1 hour
  • YieldAbout 2 pints 1x

A Pennsylvania Dutch corn relish recipe made with yellow corn, bell peppers, cabbage, celery, and onions in a tart-meets-sweet white vinegar base.

Ingredients

Scale

360 milliliters white vinegar (1 1/2 cups)
65 grams granulated sugar (1/3 cup)
1/2 teaspoon celery seed
1/4 teaspoon kosher salt
360 grams yellow corn kernels, fresh or frozen (12 3/4 ounces; about 2 1/4 cups)
90 grams chopped white cabbage (1/8 head, or 1 cup chopped cabbage)
50 grams green bell pepper, chopped (1/3 cup)
50 grams red bell pepper, chopped (1/3 cup)
75 grams celery, diced (2 9-inch stalks, or about 1/2 cup)
35 grams white onion, chopped (1/4 cup)

Instructions

In a large stock pot, stir together white vinegar, granulated sugar, and celery seed. Cook over medium-high heat, stirring occasionally, until sugar dissolves.

Vinegar and celery seed in a stock pot with a plastic spoon

Stir in corn, cabbage, peppers, celery, and onion.

Vegetables in a stock pot on the stovetop

Corn relish recipe ingredients in a stock pot with a spoon

Bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

Corn relish simmering in a pot on the stovetop

Ladle into a sterilized 1-quart glass jar, or two 1-pint glass jars. Cool at room temperature for 30 minutes.

Two jars of corn relish

Cover with a lid. Refrigerate for at least 24 hours prior to serving. Store in the refrigerator for up to 2 weeks.

A dish of corn relish with a spoon

 

Equipment

Find it online: https://bastecutfold.com/pennsylvania-dutch-corn-relish-recipe/

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