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Sweet Corn Relish |
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Serves: 4 Print this Recipe6 cups corn freshly cut sweet (9 to 10 ears)* 3 cups cabbage finely chopped 2 cups onions chopped 1 1/2 cups green bell peppers chopped 1 1/2 cups red bell peppers chopped Water Boiling 2 1/2 cups sugar 4 teaspoons dry mustard 4 teaspoons salt 3 teaspoons celery seeds 1 teaspoon mustard seeds 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper 2 1/2 cups cider vinegar In a 4- or 5-quart saucepot, place corn, cabbage, onions, green and red pepper. Pour boiling water over to cover and let stand for 5 minutes. Drain well,pressing out excess liquid. Meanwhile, in a medium bowl, stir sugar, dry mustard, salt, celery and mustard seeds, turmeric and cayenne pepper until blended. Stir in vinegar. Stir into drained vegetables. Over medium-high heat, bring to a boil; reduce heat to medium and cook for 8 to 10 minutes or just until corn is tender. With a slotted spoon, remove vegetables to hot sterilized pint jars. Over medium-high heat, boil remaining liquid in saucepot for 4 to 5 minutes until reduced and slightly thickened (you will need at least 2 cups). Spoon hot liquid over vegetables, leaving 1/2 -inch headspace and running a knife around inside of jars to remove excess air. Wipe rims; cover with lids. Process in a boiling water bath for 15 minutes. * Frozen whole kernel corn, thawed, can be used. Add with sugar-vinegar solution. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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