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Corn Relish

Global.Potpourri's picture
  Ears of corn 20
  Chopped celery 4 Cup (64 tbs)
  Chopped sweet red pepper 2 Cup (32 tbs)
  Chopped green pepper 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Vinegar 2 Cup (32 tbs)
  Chopped onion 1 Cup (16 tbs)
  Celery seed 2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Dry mustard 2 Tablespoon
  Ground turmeric 1 Teaspoon

Cook corn in large amount boiling water 5 minutes; plunge into cold water.
Cut corn from cobs; do not scrape cobs.
Measure 8 cups corn.
In large kettle or Dutch oven combine celery, peppers, sugar, vinegar, onion, celery seed, 2 cups water, and 2 tablespoons salt.
Bring to boiling.
Boil 5 minutes, stirring occasionally.
Mix flour, dry mustard, and turmeric.
Blend 1/2 cup cold water into flour mixture.
Add with corn to vegetable mixture.
Return to boiling; cook and stir 5 minutes.
Pack into hot pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 15 minutes. (Start timing when water returns to boiling.)

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8338 Calories from Fat 462

% Daily Value*

Total Fat 57 g88.2%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 755.8 mg31.5%

Total Carbohydrates 1985 g661.8%

Dietary Fiber 202.2 g809%

Sugars 674.4 g

Protein 226 g451.1%

Vitamin A 559.3% Vitamin C 1806.9%

Calcium 76.7% Iron 307.8%

*Based on a 2000 Calorie diet

Corn Relish Recipe