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Susan Bernadette’s Classy Corn Relish!

A delicious relish you can make ahead of time! Sweet corn relish can be used to enhance many dishes.

Susan Bernadette was a wonderful cook, taking after her famous mother, Bernadette (Mrs. P.). She would create magical floral designs by day, paint beautiful fruit still lives on a whim, and can the perfect pickles by night.  A woman of many talents, with a heart of gold, a green thumb, and a rainbow of colors in her cupboards!

Quantity Ingredient
25 Ears Corn (yields 10 cups of kernels)
1 cup Chopped red bell pepper
1 cup Chopped green pepper
3/4 cup Chopped onion
- NO celery (she was not a fan!)
1 1/2 cups Granulated sugar
2 1/2 cups Distilled white vinegar
- NO cider vinegar (said it changes the color and taste of her relish – DON’T deviate is written on her recipe card.)
1 tbsp. Salt
1 tsp. Celery seed
2 1/2 tbsp. Mustard seed
2 tbsp. Flour
- NO turmeric (unlike many pickling recipes, turmeric was never her go to spice – she liked the color for her paintings.)

Steps to making a Classy Corn Relish

with handwritten notes from Susan B. included! Combine corn with all remaining ingredients and bring to
a boil/simmer for 20 minutes.

Immediately pack in clean, hot pint jars leaving ½” headspace; then seal. Process in a boiling water bath for 18 minutes. (This recipe yields 6 pints)

(Do not precook your corn)

Immediately pack in clean, hot pint jars leaving ½” headspace; then seal. Process in a boiling water bath for 18 minutes.

(This recipe yields 6 pints)

Coming soon . . .

Look for Susan Bernadette’s son Ben’s favorite Bread and Butter Pickle Recipe in our summer newsletter.

(The fresher the cucumber the better your pickle)

Looking for more relishes, salsas, and other condiments?

Stop by Stroudsmoor Inn Towne and browse our selection of freshly made condiments. SIT delivers too!
570-517-0663 – 125 Broad Street, Stroudsburg, PA 18360

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