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Corn relish




Source of Recipe


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List of Ingredients







Makes about 7 pints

2 quarts fresh corn kernels

1 large cabbage, cored and chopped

7 cups chopped celery

4 fresh green cayenne peppers, seeded and chopped (optional)

4 fresh red cayenne peppers, seeded and chopped (optional)

6 ½ cups chopped red bell peppers

6 ½ cups chopped green bell peppers

½ cup salt

1 (2-ounce) box of dry mustard

2 pounds sugar

½ tablespoon turmeric

2 quarts white distilled vinegar

2 tablespoons cornstarch

Combine all of the ingredients in a large, heavy pot over medium-high heat and mix well. Bring to a boil, and cook for 1 hour, stirring often. Pack in hot sterilized pint-size canning jars, leaving a half-inch headspace at the top of each jar.

Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings. Process in a boiling water bath for 10 minutes (the water should cover the jars by about an inch), cool on a wire rack, then store in a cool, dark place.


Recipe