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