Fresh Corn and Olive Relish

Fresh Corn and Olive Relish

  • Prep: 20 min
  • Cook Time: 35 min
  • Total: 55 min
  • Serving: Makes about 10 half-pints

The sweetness of the corn blends deliciously with the savory flavor of the olives in this relish.


  • 16 fresh ears of corn
  • 2 cups water
  • 3 cups chopped celery (6 stalks)
  • 1-1/2 cups chopped red sweet pepper
  • 1-1/2 cups chopped green peppers
  • 1 cup coarsely chopped pitted green olives
  • 1 cup coarsely chopped pitted green olives
  • 1 cup chopped onion (2 medium)
  • 2-1/2 cups vinegar
  • 1-3/4 cups sugar
  • 4 teaspoons dry mustard
  • 2 teaspoons pickling salt
  • 2 teaspoons caraway seeds
  • 3 tablespoons cornstarch
  • 2 tablespoons water


  1. Remove the corn kernels from the ears of corn and place into a large pot. Add 2 cups of water, bring the mixture to a boil and then reduce the heat to medium-low. Simmer the mixture, covered, for 6 minutes and then drain.
  2. Place the cornstarch in 2 tablespoons of cold water and stir to combine.
  3. Add the celery, red pepper, green pepper, olives, onion, vinegar, lime juice, sugar, mustard, pickling salt, celery seeds, and turmeric to the pot and mix to combine. Cook the mixture over medium-high heat for 6 minutes and then add the cornstarch mixture. Cook for an additional 2 minutes.
  4. Carefully ladle the corn mixture into canning jars up to 1/2-inch from the top, add the lids and then place in a boiling-water canner for 15 minutes.
  5. Remove the jars and store in a cool and dry location until ready to use.

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