26 Sep 2009
|Raw corn kernel||3 Cup (48 tbs), cut from the cobs (750 Milliliter)|
|Diced onion||2 Cup (32 tbs) (500 Milliliter)|
|Diced celery||2 Cup (32 tbs) (500 Milliliter)|
|Diced green pepper||1 Cup (16 tbs) (250 Milliliter)|
|Diced pepper red||1 Cup (16 tbs) (250 Milliliter)|
|Cucumbers||2 , chopped|
|Red tomatoes||4 , diced (Use Firm Ones)|
|Salt||4 Teaspoon (20 Milliliter)|
|Dry mustard||30 Milliliter (2 Tablespoon)|
|Turmeric||1 1⁄2 Teaspoon (7 Milliliter)|
|Vinegar||3 Cup (48 tbs) (750 Milliliter)|
|Light brown sugar||1 3⁄4 Cup (28 tbs) (425 Milliliter)|
Mix all ingredients in a large saucepan.
Bring to a boil and simmer without a cover until thickened, about 1 hour.
Stir frequently to prevent sticking.
Ladle into sterilized jars and seal.
Corn Relish Recipe