Corn relish (la times)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Ears tender corn; -=OR=- Frozen whole kernel corn, (thawed) | |
| 1¼ | cup | Chopped onions |
| 1 | cup | Chopped green bell peppers |
| 1 | cup | Chopped red bell peppers |
| 1 | cup | Chopped celery |
| 2⅔ | cup | White vinegar |
| 2 | cups | Water |
| 1½ | cup | Sugar |
| 4½ | teaspoon | Mustard seeds |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Celery seeds |
| ½ | teaspoon | Ground turmeric |
Directions
Peel husks and silks from corn and trim blemishes. Boil corn 5 minutes, then quickly dip in cold water. Cut kernels from cobs.
Measure 2½ quarts cut corn. Combine corn with onions, green and red bell peppers, celery, white vinegar, water, sugar, mustard seeds, salt, celery seeds and turmeric in large kettle. Simmer, uncovered, 20 minutes. Pack into hot sterilized jars, leaving ¼-inch head space. Make sure vinegar solution covers vegetables. Adjust lids and process in boiling water bath 15 minutes.
Makes 6 to 7 pints
(C) 1992 The Los Angeles Times
Posted by Karen Mintzias in Intercook