Southern-Style Sweet Corn and Tomato Relish

1. Sterilize Jars

Begin by sterilizing your two 1-pint canning jars, along with their lids and rings, to ensure they're ready for storing your delicious creation.

2. Prepare Ice Water Bath

Prepare a large bowl filled with ice and cold water. This will be used to shock the corn after blanching, which helps preserve its vibrant color and crisp texture.

3. Blanch Corn

Bring a large pot of water to a boil and add the three large ears of sweet corn. Blanch the corn for about one minute, then transfer it immediately to the ice water bath for five minutes. This quick transition from hot to cold water halts the cooking process, keeping the corn firm and sweet.

4. Drain and Slice Corn

Once the corn has cooled, drain it and carefully slice the kernels from the ears using a sharp knife.

5. Fill Jars with Vegetables

Divide the corn kernels, sliced cherry tomatoes, finely diced red onion, green bell pepper, minced jalapeño, and garlic cloves evenly between the two jars.

6. Prepare Pickling Liquid

For the pickling liquid, combine the rice vinegar, water, raw cane sugar, brown mustard seeds, cumin seeds, kosher salt, whole black peppercorns, and ground turmeric in a large pot. Bring this mixture to a simmer over medium heat for about three minutes. The heat helps dissolve the sugar and allows the spices to release their flavors into the liquid, creating a beautifully balanced pickling brine. You’ll know it’s ready when the liquid is hot to the touch and the sugar has completely dissolved.

7. Pour Pickling Liquid

Carefully pour the hot pickling liquid into the jars, dividing it evenly to cover the vegetables. Allow the relish to cool to room temperature before sealing the jars with their lids and rings.

8. Refrigerate and Serve

Once sealed, refrigerate the jars for at least one day to let the flavors meld and develop. This relish will keep well in the refrigerator for up to a year, providing a burst of Southern charm whenever you need it. Enjoy!