Fermented Corn Relish Recipe

Make your dishes more varied with this Fermented Corn Relish Recipe.

From "Canning, Pickling and Freezing with Irma Harding"
July 2014

Yield: 1 quart

For anyone wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding, (Octane Press, 2014) offers modern techniques and delicious recipes. Author Marilyn McCray also guides readers through smoking and curing fresh fruits, vegetables and meats. The following excerpt from “Fermenting”, provided by Sarah Pope from The Healthy Home Economist, is for a Fermented Corn Relish Recipe.

This book can be purchased from the GRIT store: Canning, Pickling and Freezing with Irma Harding.

Fermented Corn Relish Recipe


• 4–5 corn cobs with kernels
• 1 small tomato, peeled, seeded, and diced
• 1 small onion, finely diced
• 1/2 red pepper, seeded and diced
• 2 tablespoons cilantro leaves, chopped (or 1 tablespoon dried cilantro)
• 1/4–1/2 teaspoon red pepper flakes
• 1 tablespoon sea salt
• 4 tablespoons whey (if not available, use an additional 1 tablespoon sea salt)


1. Cut fresh corn off the cobs. In a large bowl, mix all ingredients.

2. Pound lightly with a wooden pounder or a meat hammer to release juices.

3. Place in a quart-sized, wide-mouth Mason jar, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature about 2–3 days before transferring to the refrigerator.

More from Canning, Pickling and Freezing with Irma Harding:

Elderberry Sauce Recipe
Pickled Watermelon Rind Recipe
6-in-1 Refrigerator Cookies Recipe

This excerpt has been reprinted with permission from Canning, Pickling and Freezing with Irma Harding: Recipes to Preserve Food, Family, and the American Way by Marilyn McCray and published by Octane Press, 2014. Purchase this book from our store: Canning, Pickling and Freezing with Irma Harding.