Corn Relish
20 ears sweet corn (2 1/2 quarts corn)
1 cup chopped sweet green peppers
1 cup chopped sweet red peppers
1 1/4 cup chopped onion (4 medium onions)
1 cup chopped celery
1 1/2 cup sugar
1 1/2 tablespoons mustard seed
1 tablespoon salt
1 teaspoon celery seed
1/2 teaspoon turmeric
2 2/3 cups vinegar
2 cups water
Boil corn five minutes. Dip in cold water. Cut kernels from cobs.
Measure 2 1/2 quarts. Combine all ingredients and simmer 20
minutes.
Pack into clean hot pint jars, leaving 1 inch head space.
Make certain vinegar solution covers vegetables.
Makes 6 to 7 pints. |
