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Corn Relish

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Ingredients
  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
Directions

Cook corn in large amount boiling water 5 minutes; plunge into cold water.
Drain.
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.)

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Corn

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