Fiesta Corn 'n Pepper Refrigerator Relish

Quick and easy, this is fun to make and looks darling with its rich colors peeking out at you with a red, gingham ribbon tied around the neck of the jar. This makes a sweet hostess gift to bring along to the last-of-the-summer BBQs on Labor Day.


6 cups cooked whole kernel yellow corn (9 to 12 medium ears)

1 1/2 cups diced red bell pepper (1 large)

1 cup diced green bell pepper (1 medium)

1 cup finely chopped onion (1 medium)

2 1/2 cups distilled white vinegar (5% acidity)

1 1/2 cups sugar

2 teaspoons celery seed

2 teaspoons mustard seed

2 teaspoons salt

1/2 teaspoon crushed red pepper

1/4 cup water

2 tablespoons cornstarch


1. Mix chopped vegetables; set aside. Mix remaining ingredients, except water and cornstarch, in 6-quart saucepot. Bring to boil on medium-high heat. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam.

2. Mix water and cornstarch; stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken, stirring occasionally.

3. Ladle into 4 hot sterilized pint or 8 half-pint canning jars. Cover jars with metal lids and screw on bands.

4. Refrigerate relish. Store in refrigerator up to 3 months.