Pickled Corn and Bacon Relish

Side Dish

Recipe courtesy of Smoke & Pickles by Edward Lee

Makes 2 quarts

  • 2 strips bacon
  • 5 ears corn, shucked
  • 1 red bell pepper, cored, seeded, and finely diced
  • 1 orange bell pepper, cored, seeded, and finely diced
  • 1 cup finely diced red onion
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups water
  • 1/3 cup sugar
  • 2 teaspoons black mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon salt

Pickled Corn and Bacon Relish

Click image to enlarge




Cook the bacon in a medium skillet until crisp. Drain on paper towels.


Cut the kernels off the corncobs with a sharp knife. Combine the corn, peppers, and red onions in a bowl, cover with cold water, and soak for 10 minutes to rinse out some of the starch. Drain.


Combine the vinegar, water, sugar, mustard seeds, fennel seeds, and salt in a large saucepan and bring to a boil, stirring to dissolve the sugar and salt. Add the corn, peppers, and onions and bring back to a simmer.


Transfer the relish to a glass jar. Add the bacon, whole or crumbled, and cover with a tight-fitting lid. Refrigerate. The relish will be ready to eat in 2 days, and it will keep for up to a week.


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