Corn Relish


Submitted By: Joyce Hickerson

Ingredients

  • 16-20 ears sweet corn
  • 6 cups red bell pepper, chopped
  • 6 cups green bell pepper, chopped
  • 2 cups celery, chopped
  • 1 cup onion, chopped
  • 2 tablespoons salt
  • 2 cups water
  • 21/2 cups apple cider vinegar (5% acidity)
  • 13/4 cups sugar
  • 1 tablespoon mustard seed
  • 1/2 teaspoon celery seed
  • 1 tablespoon dry mustard
  • 1/4 teaspoon turmeric
  • 2 whole allspice berries

    • Instructions


    Remove husk and silks from corn, cut off whole kernels
    (do not scrape cob). Place in large Dutch oven. Wash and chop other vegetables and
    add to kettle. In a bowl, measure and stir remaining ingredients and pour into kettle. Bring to a boil and boil for 10-15 minutes. Ladle relish into hot jars, leaving 1/4 inch for head space. Add hot lids and seal. Process in water bath for 10 minutes. Let stand for two weeks for the flavors to blend before opening to eat.