Corn Relish

There is nothing like having a pretty dish of Corn Relish on your Thanksgiving Day table. This recipe calls for cabbage, but if your want to make it without cabbage, substitute 1 cup chopped celery for cabbage. Add 1 clove garlic, minced. Follow recipe. I make it both ways.

This is not nearly as hard to make as it looks.

Corn Relish
about 6 pints
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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 to 2 cups sugar (I use 1)
2 tablespoons dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt (canning or Kosher)
1 tablespoon turmeric
1 quart vinegar (I use white)
1 cup water

Combine all ingredients in a large saucepot. Bring to a boil; reduce heat and simmer 20 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

 

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