Corn Relish

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Course: This-That

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: pints

Corn relish is a traditional Southern United States recipe for cooked whole corn kernels,, spiced with red and green bell peppers, peppercorns,, and equal parts sugar and cider vinegar..

During the winter months, canned corn relish is taken from the pantry and opened at the table, given as a garnish or side dish to the typically meat-and-potatoes dinner fare, which in the South, was usually ham and boiled potatoes.

Ingredients

2 quarts of corn (12-15 ears)
1 pint diced sweet red peppers
1 pint diced green peppers
1 cup sliced onion
1 cup sugar
1 quart vinegar
2 tablespoons salt
2 teaspoons celery seed
2 tablespoons dry mustard
¼ cup flour
½ cup water

Instructions

If using Fresh corn on the cob. To prepare corn, remove husks and silks; place in boiling water. Simmer for 10 minutes. Remove and plunge into cold water. Drain; cut corn from the cob. Do not scrape the cobs. Measure out 2 quarts.
If using frozen or canned corn, measure out 2 quarts.
Combine, sweet red pepper, green pepper, onion, sugar, vinegar, salt, and celery seed. Boil for 15 minutes. Mix mustard and flour; blend with the water. Add with corn to pepper mixture. Stir and boil 5 minutes. Pack into clean, hot pint jars, filling to one-half inch of top. Adjust lids and boil jars 10 minutes in boiling-water bath, be sure water covers jars; complete the seal.
For added yellow color mix 1 teaspoon of turmeric with the mustard and flour.
Makes abut 5 pints.

Nutrition - See Recipe Post for Nutrition Disclaimer