Corn and pepper relish - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ears fresh yellow corn, shucked and silk removed | |
| 1 | medium | Sweet red pepper, chopped |
| 1 | medium | Sweet green pepper, chopped |
| ¼ | 2-lb head green cabbage, chopped into 1/4-inch pieces (3 C) | |
| 1 | cup | Cider vinegar |
| ½ | cup | Sugar |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Celery seeds |
| ½ | teaspoon | Mustard seeds |
| ¼ | teaspoon | Salt |
| Lettuce leaves (opt.) | ||
Directions
1. With knife, cut corn kernels from cobs. In medium-size bowl, combine corn kernels, red and green peppers, and cabbage.
2. In 1-quart saucepan, heat vinegar, sugar, turmeric, celery and mustard seeds, and salt to boiling. Boil 2 minutes.
3. Immediately pour boiling vinegar mixture over corn mixture and stir to combine. Cool relish mixture to room temperature; refrigerate until ready to serve. If desired, remove relish with slotted spoon and serve on lettuce.
Nutrition information per serving without lettuce protein: 2 grams; fat: ⅗ gram; carbohydrate: 22 grams; fiber: 3 grams; sodium: 78 milligrams; cholesterol; 0; calories: 93.
Country Living/July/94 Scanned & fixed by DP & GG