Billy Mills’ Corn Relish

This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!

Ingredients:
5-6 ears fresh corn
1 ripe heirloom tomato, seeds removed
1½ cups chopped green pepper
¾ cup chopped sweet Bullhorn peppers
1 cup chopped, unpeeled cucumber
1 cup chopped sweet onion

Pickling solution:
1 cup sugar
1 pint vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Method:
1. Wash and drain vegetables. Cut corn from the cob and scrape cob to get all the milk from the kernels.

2. Combine all vegetables in a large pot or preserving kettle. Mix the pickling liquid separately and pour over vegetables.

3. Simmer for 1 hour over medium heat, then transfer into canning jars. Seal while still warm to preserve flavor.

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