You are here

Corn Relish With White Vinegar

  Fresh cut corn 6 Cup (96 tbs)
  White onion 1 Large, coarsely chopped
  Chopped celery 1 Cup (16 tbs)
  Green pepper 1 Medium, coarsely chopped
  Sweet red pepper 1 Medium, coarsely chopped
  Garlic 2 Clove (10 gm), minced
  Sugar 3⁄4 Cup (12 tbs)
  Celery seed 2 Teaspoon
  Crushed red pepper 1 Teaspoon
  Mixed dried herbs 1 1⁄2 Teaspoon
  Salt 2 Teaspoon
  White vinegar 3 Cup (48 tbs)
  Ground mustard 1 1⁄2 Tablespoon
  Dijon mustard 1⁄2 Teaspoon
  Flour 2 Tablespoon
  Corn oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Ascorbic acid 1 Tablespoon

Combine all the ingredients except the mustards, flour, oil and water in a preserving kettle.
Boil for 5 minutes over moderate heat.
Blend the mustards, flour, oil and water together in a small saucepan and cook, stirring constantly, until smooth and thick, then stir into the relish.
Cook for 5 minutes, stirring to prevent sticking.
Relish should be quite moist but not soupy.
Add a small amount of boiling water if too dry.
Cook longer if too moist.
Pour hot relish into hot sterilized jars, leaving 1/4-inch head space.
Run knife gently down side of jar for air to escape.
Sprinkle about 1/2 teaspoon ascorbic acid mixture over top of relish, then quickly wipe top of jar and seal.
Process pints and half pints for 15 minutes in boiling water bath canner.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.4 (12 votes)


Corn Relish With White Vinegar Recipe