Corn Relish
6 fresh ears of
corn (4 cups)
2 cups water
3 stalks celery,
chopped
1 sweet red bell
pepper, chopped
1 sweet green
bell pepper, chopped
6 green onions,
chopped
1 sweet yellow onion, chopped
Pickling ingredients
1 cup cider vinegar
¾ cup sugar
2 teaspoons
pickling salt
2 teaspoons
celery seed
2 tablespoons
all-purpose flour
2 teaspoons dry
mustard
½ teaspoon ground
turmeric
Cut corn from cobs (do not scrape cobs). In a large Dutch oven combine corn and cups
of water. Simmer, covered about 10
minutes or until corn is nearly tender. Add
celery, red and green peppers and all onions.
Stir in half the vinegar, sugar, pickling salt and celery seed. Return to boiling! In a small bowl, whisk together remaining
vinegar, flour, dry mustard and turmeric. Add to corn mixture. Cook about 2 minutes more until bubbly. Ladle into hot, sterilized pint jars, leaving
a ½-inch headspace. Adjust lids. Process in a boiling water bath for 15
minutes. Reference: Ball Blue Book
Yield: 3 to 4
pints.
Carolyn Gass Hardimon, M. S. Home
Economist www.recipeladies.com
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