Corn Relish
A very tasty relish uses up all that excess corn! YIELD: about 6 pints
Equipment
- 1 boiling water canner (large enough stockpot will work)
Ingredients
- 2 quarts cut cooked corn about 18 ears
- 1 quart chopped cabbage about 1 small head
- 1 cup chopped onion about 1 medium
- 1 cup chopped sweet green peppers about 2 small
- 1 cup chopped sweet red peppers about 2 small
- 1-2 cups sugar
- 2 tablespoons dry mustard
- 1 tablespoon celery seed
- 1 tablespoon salt
- 1 tablespoon turmeric
- 1 quart vinegar I use apple cider vinegar (5%)
- 1 cup water
Instructions
- Combine all ingredients in a large pot. Bring to a boil; reduce heat and simmer 20 minutes.
- Pack hot relish into hot jars, leaving 1/4" headspace.
- Remove air bubbles and wipe the jar rims with a clean cloth dipped in white vinegar
- Adjust two-piece caps. Process 15 minutes in a boiling water canner
Notes
You can substitute 1 cup celery and 1 clove minced garlic for the cabbage.