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Pickled Corn Relish
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10-cups fresh whole-kernel corn (16 to 20 medium-size ears),
Or six l0-ounce packages of frozen corn
2-1/2-cups diced sweet red peppers
2-1/2-cups diced sweet green peppers
2-1/2-cups chopped celery
1-1/4-cups diced onions
1-3/4-cups sugar
5-cups vinegar (5% acidity)
2-1/2-tbl canning or pickling salt
2-1/2-tsp celery seed
2-1/2-tbl dry mustard
1-1/4-tsp turmeric
Boil ears of corn 5 minutes. Dip in cold water
Cut whole kernels from cob or use six l0-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally.
Mix mustard and turmeric in 1/2-cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes
If desired, thicken mixture with flour paste (l/4-cup flour blended in 1/4 cup water) and stir frequently.
Fill hot jars with hot mixture, leaving 1/2 inch headspace
Adjust lids and process.
YIELD: About 9 pints
RECOMMENDED PROCESS TIME IN A BOILING-WATER CANNER:
Process 15 minutes in pint jars
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