Watermelon Corn Relish
|Whole kernel corn||1 Quart (About 5 Large Ears Corn)|
|Diced pared watermelon rind||1 Quart, cooked|
|Coarsely chopped celery||1 Cup (16 tbs)|
|Finely diced red pepper||1 Cup (16 tbs)|
|Finely diced green pepper||1⁄2 Cup (8 tbs)|
|Coarsely chopped onion||1⁄2 Cup (8 tbs)|
|Packed light brown sugar||1 1⁄2 Cup (24 tbs)|
|Mustard seed||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Celery seed||1 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Cider vinegar||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
Cut corn kernels from cobs (do not scrape cobs).
Combine corn with the watermelon rind, celery, peppers, onion, and brown sugar in a large kettle.
Stir in a mixture of the mustard seed, dry mustard, salt, celery seed, turmeric, and cayenne pepper.
Stir in the vinegar and a blend of the water and cornstarch.
Bring to boiling, stirring constantly until slightly thickened.
Reduce heat and simmer, uncovered, about 25 minutes, stirring occasionally.
Ladle relish into hot sterilized jars and seal