Corn relish (rice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Fresh whole kernel corn |
| 1 | small | Head cabbage, shredded |
| 6 | mediums | Onions, chopped |
| 4 | mediums | Green peppers, chopped |
| 2 | mediums | Sweet red peppers, chopped |
| 1 | quart | Cider vinegar |
| 4 | cups | Sugar |
| 2½ | teaspoon | Ground turmeric |
| 2½ | teaspoon | Dry mustard |
| 2 | teaspoons | Celery seed |
| 2 | teaspoons | Salt |
Directions
In a large Dutch oven, combine corn, cabbage, onions and peppers. In a bowl, stir together remaining ingredients. Pour over vegetables.
Bring to a boil; reduce heat and simmer for 10 minutes. Ladle into hot sterilized jars, leaving ¼-in. headspace. Adjust caps. Process in ~ boiling-water bath for 10 minutes. Let stand at lease one week to blend flavors Yeald: About 14 Jars From the files of Al Rice, North Pole Alaska. Feb 1994