I had about 18 hours before I was going to hop in the car and spend four days road-tripping through Eastern Washington and Idaho, and a fridge full of freshly harvested vegetables that desperately needed to be used.
A small mountain of cucumbers and corn and a little foothill of tomatoes were my biggest concern. I knew that by the time I returned from my trip, these fresh veggies would be way past their prime. Plus, my mother-in-law was going to be watching our son and she would need some room in my overpacked fridge.
I sat down with my current favorite canning book (the most recent edition of the Ball Book of Canning) to find a few recipes that would help me quickly convert my fresh veg into preserved…something.
The Eastern Shore Corn Relish (page 158 if you have the book) was just what I was looking for. It’s a pretty standard corn relish, but the primary seasoning is Old Bay, which the recipe authors say gives this relish an Eastern Seaboard, Chesapeake Bay flavor twist.