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Fresh Corn Relish

Ingredients
  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
  Turmeric 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)
Directions

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.
Seal immediately.
Let stand at least 6 weeks before serving.
Serve with meat, fish or poultry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Storage: 
Preserving
Ingredient: 
Corn
Interest: 
Quick
Servings: 
72

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Average: 3.9 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 57 Calories from Fat 3

% Daily Value*

Total Fat 0.39 g0.61%

Saturated Fat 0.06 g0.29%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 205.3 mg8.6%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.4 g5.4%

Sugars 4.8 g

Protein 1 g3%

Vitamin A 4% Vitamin C 13.4%

Calcium 0.8% Iron 2.6%

*Based on a 2000 Calorie diet

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Fresh Corn Relish Recipe