Relish: Blue Ribbon Corn Relish
Source of Recipe
Lincoln County Fair, Circa 1980's, Carol Ann
Recipe Introduction
Notes from Carol:
I use frozen bags of mixed white and yellow corn from the grocer's freezer, and just put in a colander, run cool water over to separate and do not pre-cook.
Instead of canning, freeze in containers..
will also keep refrigerated a few weeks..
this side dish is served at local Sausage Suppers at the churches in the Autumn, also used as one of the 7 Sweets and 7 Sours in Amish and Mennonite meals.
6 cups frozen corn or
fresh [cooked 5 minutes]
Cool in ice water and drain.
In a large kettle mix,
1 cup chopped mild onion
1 cup chopped celery
1 green pepper, chopped
1/4 cup diced pimento
1 cup sugar
1 tsp. salt
1 tsp. crushed red pepper
1 clove minced garlic
1 tsp celery seed
1/2 teaspoon ground ginger
Add 3 cups white vinegar and
bring to a boil for 5 minutes.
Blend
1 1/2 tsp. dry mustard
1 tsp. tumeric
1 1/2 Tab. cornstarch in
1/4 cup cool water til smooth, stir in
1/2 cup vinegar
stir into hot mixture and cook over medium for 6 minutes, continuing to stir.
Add corn, cook and stir 5 minutes more.
Ladle into clean hot jars. Seal. Process in boiling water bath 15 minutes.
Makes 4 pints.
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