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Corn Relish |
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Serves: 168 Print this RecipeYield: about 14 jars (12 ounces each) Karen Smock, Girard, Pennsylvania 10 cups fresh whole kernel corn 1 head (small), cabbage, shredded 6 medium onions, chopped 4 medium green peppers, chopped 2 medium sweet red peppers, chopped 1 quart cider vinegar 4 cups sugar 2-1/2 teaspoons ground turmeric 2-1/2 teaspoons dry mustard 2 teaspoons celery seed 2 teaspoons salt 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 1/4-in. headspace. Adjust caps. Process in a boiling-water bath for 10 minutes. Let stand for at least 1 week to blend flavors. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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