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Mary's Corn Relish

Autumn 2004
200405027.jpg
food and drink

BY: Picton Fair (Mary Gorsline/Peggy Allison)

Passed onto us by Peggy Allison, this recipe became a favourite after it was shared with her family by the late Mary Gorsline. Deliciously tangy, it has been popular at the Picton Fair for generations. Mary thickened the relish with a flour and water paste when it was just about cooked. This is optional but if you wish to do so, then combine ½ cup (125 mL) flour and ½ cup (125 mL) water into a paste, bring relish to a boil, and slowly whisk in enough to just thicken the relish. Serve with hamburgers, fried chicken and fish or on toast with cream cheese.

12 ears corn, shucked, kernels removed
8 cups (2 L) seeded and diced tomatoes
4 cups (1 L) peeled, seeded and diced cucumber
4 onions, chopped
1 tsp (5 mL) turmeric
1 tsp (5 mL) dry mustard,
1 tsp (5 mL) curry powder
1 tsp (5 mL) salt
2 tsp (10 mL) celery seed
3 cups (750 mL) granulated sugar
2 cups (500 mL) vinegar

1. Put all ingredients in a pot and bring to a boil over medium-high heat. Turn down heat to medium-low. Simmer for 45 minutes or until vegetables are soft and flavours have come together. Adjust seasoning to taste.

2. Ladle into sterilized jars, leaving ¼-inch (5-mm) headspace at the rim. Cover with 2-piece lids.

3. Once cool, check for proper seal (the lids should be slightly concave). Refrigerate for up to 6 months.

Makes about 12 cups (3 L)

200405027.jpg
food and drink

Mary's Corn Relish

Autumn 2004

BY: Picton Fair (Mary Gorsline/Peggy Allison)

Passed onto us by Peggy Allison, this recipe became a favourite after it was shared with her family by the late Mary Gorsline. Deliciously tangy, it has been popular at the Picton Fair for generations. Mary thickened the relish with a flour and water paste when it was just about cooked. This is optional but if you wish to do so, then combine ½ cup (125 mL) flour and ½ cup (125 mL) water into a paste, bring relish to a boil, and slowly whisk in enough to just thicken the relish. Serve with hamburgers, fried chicken and fish or on toast with cream cheese.

12 ears corn, shucked, kernels removed
8 cups (2 L) seeded and diced tomatoes
4 cups (1 L) peeled, seeded and diced cucumber
4 onions, chopped
1 tsp (5 mL) turmeric
1 tsp (5 mL) dry mustard,
1 tsp (5 mL) curry powder
1 tsp (5 mL) salt
2 tsp (10 mL) celery seed
3 cups (750 mL) granulated sugar
2 cups (500 mL) vinegar

1. Put all ingredients in a pot and bring to a boil over medium-high heat. Turn down heat to medium-low. Simmer for 45 minutes or until vegetables are soft and flavours have come together. Adjust seasoning to taste.

2. Ladle into sterilized jars, leaving ¼-inch (5-mm) headspace at the rim. Cover with 2-piece lids.

3. Once cool, check for proper seal (the lids should be slightly concave). Refrigerate for up to 6 months.

Makes about 12 cups (3 L)

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