Favorite Corn Relish
|Whole kernel corn/3 packages 10 oz. each, thawed frozen corn||1 Quart (About 8 Medium Sized Fresh Corn Ears)|
|Green cabbage head||1⁄2 Small, finely chopped (Young)|
|Sweet red peppers||2 Medium, cut into cubes|
|Celery||6 Ounce, finely chopped (Use Heart, Root And Leaves)|
|Onion||1 Large, finely chopped (1 Cup)|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Celery seed||1 1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Dry mustard||1 Tablespoon|
|Ground turmeric||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Cider vinegar||2 Cup (32 tbs)|
If using fresh corn, cut kernels from cobs.
Combine corn, cabbage, red peppers, celery, onion, garlic, celery seed, and a mixture of the sugar, salt, dry mustard, turmeric, and cayenne pepper in a large kettle.
Stir in the vinegar.
Bring mixture to boiling over medium heat; reduce heat and simmer, uncovered, 15 to 20 minutes (do not overcook).
If the consistency of relish is too thin, mix 2 to 3 tablespoons flour with 1/2 cup cold water and blend into the relish.
Bring to boiling and continue cooking until the liquid portion is thickened and smooth, stirring constantly.
Ladle into hot sterilized jars and seal