Fresh Corn Relish
|Ears of fresh corn||9|
|Ground cabbage||2 Cup (32 tbs)|
|Sweet pepper flakes||1 Cup (16 tbs)|
|Onion flakes||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Salt||2 1⁄2 Tablespoon|
|Crushed red pepper||2 Teaspoon|
|Celery seed||2 Teaspoon|
|Mustard seed||1 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Cider vinegar||2 Cup (32 tbs)|
|Chopped pimento||1⁄2 Cup (8 tbs)|
Remove the husks and silk from corn.
Cut the kernels from the ears.
There should be about 9 cups.
Place the corn and cabbage in a 5-quart saucepan or preserving kettle with pepper and onion flakes, sugar, salt, spices, vinegar and 1 3/4 cups water.
Bring to boiling point, uncovered, and cook for 20 minutes or until relish has thickened.
Stir in pimento.
Ladle into hot sterilized jars to within 1/2 inch of the top of jars.
Let stand at least 6 weeks before serving.
Serve with meat, fish or poultry.