Corn relish sl
6 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | eaches | Ears fresh corn (approx) |
| 7 | quarts | Water |
| 1 | small | Head cabbage; chopped |
| 1 | cup | Onion; chopped |
| 1 | cup | Green pepper; chopped |
| 1 | cup | Sweet red pepper; chopped |
| 1 | cup | To 2 cups sugar |
| 2 | tablespoons | Dry mustard |
| 1 | tablespoon | Celery seeds |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Ground turmeric |
| 1 | quart | Vinegar (5% acidity) |
| 1 | cup | Water |
Directions
Remove husks and silks from corn just before cooking. Bring 7 quarts water to a boil; add corn. Bring water to a boil; add corn.
Bring water to a second boil; boil 5 minutes. Cut corn from cob; measuring about 2 quarts of kernels.
Combine corn kernels and remaining ingredients in a large saucepan; simmer over low heat 20 minutes. Bring mixture to a boil.
Pack into hot sterilized jars, leaving ¼-inch headspace. Cover at once with metal lids, and screw bands tightly. Process in boiling-water bath for 15 minutes.
"Southern Living" August, 1981 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-14-95