Spicy Corn Relish; Tomato Corn Relish;Sweet Red Pepper Relish

Spicy Corn Relish
Now that sweetcorn is in season, here's a great old fashioned recipe for a spicy relish that is perfect with any dish.
If you don't like spicy omit the chilies

12 ears of corn ( as above Photograph)..buy if possible with leaves still on, bring home and soak covered in fresh water overnight (this revives the corn and swells he kernels).
Corn removed from cobs (keep the cobs for soup/stock making later)

1 medium tight headed green cabbage (or red cabbage if available..but this will make the relish purple when cooked), coarsely chopped, core removed

6 red bell peppers.halved and seeded, cores/white inner membranes  removed

4 stalks celery
2 tsp celery seed
 2 tsp mustard seed
2 jalapeno peppers, seeded
OR 2 tbsp chipotle peppers chopped
OR 2 Serrano peppers chopped

1 cup brown sugar
1/2 cup salt
1 - 1/2 pints cider vinegar

4 cloves ( optional)


in a large ceramic bowl, add the corn kernels.
Chop coarsely the cabbage, bell peppers and celery in a food processor, mix with the cut corn then add to a large, non aluminum saucepan.
Add the rest of ingredients and bring to boil and boil for 30 mins, remove any scum and pack into sealed sterilized bottles.
Vacuum pack and store somewhere cool and dark.
This is ready for eating in 2 months but best if left for 4 months

Tomato-corn relish
12 ears of corn (prepare as for recipe above)
4 pounds ripe tomatoes, cored and chopped small
2 heads celery chopped fine
2 cups cider or red wine vinegar
1 tbsp salt
3 cups light brown sugar
6 onions finely cut
1/2 tsp dried red pepper flakes (optional)

Add all ingredients to a non-aluminum pan and boil for 50 mins, removing any scum.
Proceed as for previous relish for packing...again this is best after 2 months. in a cool dark place

Sweet Red Bell Pepper Relish

1/4 cup celery seeds
12 ripe red bell peppers
12 green bell peppers or yellow/orange
12 large onions

Grind all ingredients in a food processor to small but not minced size.
Soak in boiling water for 10 mins, drain then add to a a large non aluminum saucepan.
Add 1 1/2 pints cider or red wine vinegar
2 pounds brown sugar
3 tbsp salt
1/2 tsp ground black pepper
1 tsp ground cinnamon
2 tbs mustard seeds
bring to boil and cook for 15mins..remove any scum then jar and vacuum seal.
Proceed as for previous recipes


In the mid 70's in London,England a new restaurant opened called "Strikes" it was American themed and served fresh hamburgers, waiter styled, and each table had dishes of these 3 relishes. Which to us "Brits" them was really special, as we were used to brown sauce and tomato sauce.
These recipes are all Americana and over 100 yrs old..enjoy as much as I enjoyed the experience at Strikes over 40 years ago.

  **** also anyone who has problems with  tomatoes these recipes can be made with tart/sour plums with great results..just remove the stones