Corn Relish

Title:
Corn Relish

Yield:
1 Servings

Categories:
Relishes,
Vegetables




Ingredients:





    20    Ears tender corn; -=OR=-


 2 1/2 qt -Frozen whole kernel corn,


          - (thawed)


 1 1/4 c  Chopped onions


     1 c  Chopped green bell peppers


     1 c  Chopped red bell peppers


     1 c  Chopped celery


 2 2/3 c  White vinegar


     2 c  Water


 1 1/2 c  Sugar


 4 1/2 ts Mustard seeds


     1 tb Salt


     1 ts Celery seeds


   1/2 ts Ground turmeric






 Peel husks and silks from corn and trim blemishes. Boil corn 5 minutes,


 then quickly dip in cold water. Cut kernels from cobs. Measure 2 1/2 quarts


 cut corn. Combine corn with onions, green and red bell peppers, celery,


 white vinegar, water, sugar, mustard seeds, salt, celery seeds and turmeric


 in large kettle. Simmer, uncovered, 20 minutes. Pack into hot sterilized


 jars, leaving 1/4-inch head space. Make sure vinegar solution covers


 vegetables. Adjust lids and process in boiling water bath 15 minutes.


 


 Makes 6 to 7 pints


 


 (C) 1992 The Los Angeles Times


 


 Posted by Karen Mintzias in Intercook


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini