Best 4 Pennsylvania Dutch Corn Relish Canning Recipes
In the heart of Pennsylvania Dutch Country, a culinary masterpiece has been passed down through generations: Pennsylvania Dutch Corn Relish. This tangy, sweet, and savory condiment is a staple at picnics, potlucks, and backyard barbecues. Made with fresh corn, bell peppers, onions, and a blend of spices, this relish adds a burst of flavor to any dish. Its versatility extends beyond hot dogs and hamburgers; it can liven up sandwiches, salads, and even grilled meats. This article presents a collection of Pennsylvania Dutch Corn Relish recipes that cater to various tastes and preferences, ensuring that every bite is a delightful experience. From traditional recipes that stay true to the original to modern twists that introduce exciting flavors, these recipes will guide you in creating this beloved relish in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
HOMEMADE SWEET CORN RELISH
Enjoy this delicious and versatile relish on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet, pasta or tuna salad, sprinkled over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a summer salad (just for example)!
Provided by Kimberly Killebrew
Categories condiment
Time 35m
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
- Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
- Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
- Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.
CORN RELISH FOR CANNING
A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.
Provided by Diana Adcock
Categories Corn
Time 54m
Yield 6 Pints
Number Of Ingredients 12
Steps:
- Cook ears of corn in boiling salted water for 4 minutes.
- Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
- Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
- Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
- Process for 15 minutes in a boiling water bath.
PENNSYLVANIA DUTCH PEPPER RELISH
The perfect way to use up that end-of-season bounty from the garden. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Onions
Time 8h20m
Yield 3 pints
Number Of Ingredients 7
Steps:
- Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
- Drain off the water and again cover with boiling water; let stand ten minutes.
- Pour into a muslin bag and drain overnight.
- Add vinegar, sugar and salt; boil for 20 minutes.
- While hot, pour into sterilized jars and seal.
Nutrition Facts : Calories 834.1, Fat 3.2, SaturatedFat 0.8, Sodium 1983, Carbohydrate 191.4, Fiber 26.8, Sugar 151.9, Protein 13.9
CHOW CHOW (PENNSYLVANIA DUTCH RELISH)
Pennsylvania Dutch and Amish communities are known for the wide variety of condiments, jams, sauces, relishes and pickled foods that are served at every meal. Chow Chow is one such dish. It's a popular vegetable-based pickled relish that goes well with just about anything (especially spooned over slices of roasted pork). Over...
Provided by Vickie Parks
Categories Salsas
Time 25m
Number Of Ingredients 14
Steps:
- 1. Combine the cauliflower, carrots, green beans, yellow beans, kidney beans, corn, onion and bell pepper in a large heat-proof bowl; set aside.
- 2. In a medium saucepan over high heat, bring water, vinegar, sugar, celery seed, turmeric and salt to a boil, stirring occasionally. Pour the boiling liquid over the vegetables, and use a large spoon to mix gently until well blended. Set the bowl aside to let vegetables cool.
- 3. Once vegetables are cooled, cover the bowl and keep in refrigerator until ready to serve. Serve spoonfuls as a cooled (or room temperature) relish to accompany nearly any meat or poultry main dish (it's particularly great spooned over slices of roast pork).
Tips:
- Choose the freshest corn possible. This will ensure the best flavor and texture in your relish.
- Use a sharp knife to cut the corn kernels off the cob. This will help to prevent the kernels from becoming crushed.
- If you don't have time to can the relish right away, you can store it in the refrigerator for up to 3 days. Just be sure to bring it to a boil before serving.
- Canning the relish is a great way to preserve it for long-term storage. Properly canned relish can be stored in a cool, dark place for up to a year.
- Enjoy the relish as a condiment on hot dogs, hamburgers, or sandwiches. It can also be used as a side dish or added to salads.
Conclusion:
Pennsylvania Dutch Corn Relish is a delicious and versatile condiment that can be enjoyed in many different ways. With its sweet and tangy flavor, it's sure to be a hit at your next barbecue or picnic. So next time you have some fresh corn on hand, be sure to give this recipe a try!
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