Corn relish 2
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Cut corn (about 18 ears) |
| 1 | quart | Chopped cabbage (about 1 small head) ** I don't use** |
| 1 | cup | Chopped onions |
| 1 | cup | Chopped sweet green peppers (about 2 medium) |
| 1 | cup | Chopped sweet red peppers (about 2 medium) 2 cups sugar |
| 2 | tablespoons | Dry mustard |
| 1 | tablespoon | Celery seed |
| 1 | tablespoon | Mustard seed |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Turmeric |
| 1 | quart | Vinegar |
| 1 | cup | Water |
Directions
To Prepare Corn: Boil 5 minutes. Cut from cob. Combine with remaining ingredients and simmer 20 minutes. Bring to boiling. Pack hot into hot pint jars, leaving ¼ inch head space. Adjust caps.
Process 15 minutes in boiling water bath. To make corn relish with frozen corn: Defrost overnight in refrigerator, or for 2 to 3 hours at room temperature. You may place frozen corn in front of fan to hasten defrosting. Follow directions in recipes. To make corn relish with vacuum packed corn. Drain enough canned corn to measure 2 quarts and combine with ingredients listed. Follow directions in recipe. To make corn relish without cabbage. Add 1 cup chopped celery and 1 minced garlic clove. Follow directions in recipe excluding cabbage.
From: The Ball Blue Book Shared by: Pat Stockett Submitted By PAT STOCKETT On 08-16-95