Name: Corn Relish
Yield: 4 servings
Ingredients: 8 cups Fresh Corn Cut From Cob; 3 cups Chopped Celery; 3 cups Chopped Bell Peppers, Green, Red, And/or Yellow; 1 cup Chopped Onion; 2 cups White Vinegar; 1-3/4 cup Sugar; 1-1/2 Tablespoon Celery Salt; 1/2 cups White Vinegar; 1/3 cups All-purpose Flour; 1 teaspoon Ground Turmeric; 2 Tablespoons Dry Mustard; 1 cup Chopped Cilantro

Servings: 4 persons

8 cups Fresh Corn Cut From Cob
3 cups Chopped Celery
3 cups Chopped Bell Peppers, Green, Red, And/or Yellow
1 cup Chopped Onion
2 cups White Vinegar
1-3/4 cup Sugar
1-1/2 Tablespoon Celery Salt
1/2 cups White Vinegar
1/3 cups All-purpose Flour
1 teaspoon Ground Turmeric
2 Tablespoons Dry Mustard
1 cup Chopped Cilantro

1
In a medium stock pot, bring to a boil the 8 cups corn with 2 cups of water. Once it is boiling, cover and let simmer for about 10 minutes or until corn begins to get a little tender.
2
Add remaining vegetables along with the 2 cups of vinegar, sugar, and celery salt. Bring back to a boil and boil for 5 minutes, uncovered, stirring as needed.
3
Make a slurry of the remaining 1/2 c. vinegar, flour, turmeric, and mustard. Add to corn mixture, and continue to heat until mixture becomes bubbly. Quickly mix in the cilantro and immediately pour into 7 prepared pint jars, but leave about 1/2 inch headspace. Process in a water bath canner for 15 minutes. Place on a towel to dry and cool. Store.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Corn Relish

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