Step 1

Prepare a boiling water bath canner and 4 pint jars.

Step 2

In a large pot, combine the corn, vinegar, onion, red bell pepper, sugar, mustard, coriander, turmeric, salt, chili flakes, and black pepper.

Step 3

Bring to a boil and cook for three minutes, to ensure things are piping hot and heated evenly.

Step 4

Funnel the relish into the prepared jars, taking care to ensure that you have an even balance of solids and liquid.

Step 5

Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.

Step 6

When the time is up, turn the heat off, remove the lid from the pot, and let the jars cool slowly in the water. After five minutes of slow cooling, remove the jars and set them on a folded kitchen towel to cool.

Step 7

When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.