Corn And Pepper Relish Recipe - Cooking Index
Corn And Pepper Relish Recipe - Cooking Index
| 18 teaspoons | 90ml | To large sweet corn ears (medium) |
| 1 | Chopped cabbage | |
| 1 cup | 146g / 5.1oz | Chopped sweet red peppers |
| 1 cup | 146g / 5.1oz | Chopped green pepper |
| 1 cup | 62g / 2.2oz | Chopped onion |
| 1 cup | 198g / 7oz | Sugar - (to 2) |
| 1 | Vinegar | |
| 1 cup | 237ml | Water |
| 1 tablespoon | 15ml | Celery seed |
| 1 tablespoon | 15ml | Mustard seed |
| 1 tablespoon | 15ml | Salt |
| 1 tablespoon | 15ml | Dry mustard - (to 2) |
| 2 teaspoons | 10ml | Turmeric - (optional) |
Wash and rinse 6 (1-pint) jars; keep them hot. Prepare the lids as the manufacturer directs.
Husk the corn and remove the silk. Cook the ears in boiling water for 5 minutes. Cut the kernels from the cob and measure them. You should have 2 quarts of kernels.
Combine the corn and all remaining ingredients in a large preserving kettle. Heat the corn to boiling over high heat, then reduce the heat and simmer 20 minutes, stirring frequently.
Ladle, while still boiling, into the hot jars to within 1/2-inch of each top. Wipe the tops and threads of the jars with a damp cloth. Put on the lids and screw bands as the manufacturer directs.
Process in a boiling water bath for 15 minutes.
This recipe yields about six (1-pint) jars.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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