We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Mary's Corn Relish
Autumn 2004
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.
Makes about 12 cups (3 L)
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)
