Corn relish 2

Yield: 2 servings

Measure 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

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

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