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Pickled Corn Relish


  • One and one-fourth pound fresh corn kernels, scraped from the cob
  • Three-fourths pound sugar
  • 1 cup vinegar
  • One-fourth teaspoon ground turmeric
  • One-half teaspoon celery seeds
  • One-fourth teaspoon mustard powder
  • 1 garlic clove, minced


  • Combine the sugar, vinegar, turmeric, celery seed, mustard and garlic in a large pan, and bring to the boil. Add the corn and bring back to the boil. Continue boiling for 3 minutes. Remove from the heat and cool slightly.
  • Transfer the corn to a waterproof, sealable container. Add the cooking liquid (enough to cover). Seal and refrigerate for up to a week.