Yield: Approximately 8 pints.
10 ears sweet yellow corn, shucked
1 large red bell pepper, cored and finely chopped
1 large yellow bell pepper, cored and finely chopped
1 large green bell pepper, cored and finely chopped
4 ribs celery, finely chopped
1 large sweet onion, finely chopped
4 cups apple cider vinegar
2 cups granulated sugar
1 tablespoon whole yellow mustard seeds
3 teaspoons salt
1 teaspoon crushed red pepper flakes
2 tablespoons pickling spice
Using a sharp knife, slice kernels off the cob and into a large stockpot. Combine all of the other ingredients in the pot and bring to a boil, stirring until the sugar is dissolved. Reduce heat to medium and simmer, uncovered, for about 20 minutes or until the vegetables are tender.
Ladle the relish into hot, sterilized jars, leaving ½ inch of headspace. Wipe rims and seal with lids. Process the jars in a boiling water bath for 15 minutes.
Store in a dark, cool place. Will keep for 1 year. Once opened, refrigerate for up to 2 months.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
