Corn Relish Recipe

Summary

Health IndexAverageCuisine
CourseMain Ingredient

Ingredients

 Cider vinegar1 1⁄2 Cup (24 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Celery seeds1⁄2 Teaspoon
 Mustard seeds1⁄2 Teaspoon
 Sweet peppers2 Large, cored, seeded and chopped (Green / Red / 1 Of Each)
 Corn kernels2 Cup (32 tbs) (Fresh / Frozen)
 Celery stalks2 Medium, diced
 Yellow onion1 Small, finely chopped
 Jalapeno pepper1 , seeded and finely chopped (Optional)

Nutrition Facts

Serving size: Complete recipe

Calories 2061 Calories from Fat 80

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1066.5 mg44.4%

Total Carbohydrates 423 g141.1%

Dietary Fiber 82.8 g331.3%

Sugars 112.1 g

Protein 54 g108.8%

Vitamin A 36.1% Vitamin C 497.8%

Calcium 15.3% Iron 20%

*Based on a 2000 Calorie diet

Directions

1 ln a medium-size enameled or stainless steel saucepan, combine the vinegar, sugar, salt, celery seeds, and mustard seeds.
Bring to a boil over high heat, then lower the heat and simmer, stirring, for 1 minute.
Add the sweet peppers, corn, celery, onion, and, if desired, the jalapeno pepper.
Bringto a boil again and cook for 1 0 minutes or until the vegetables are softened.
Let cool to room temperature, then store, covered, in the refrigerator for up to 4 days.
2 For longer storage, pour the hot cooked relish into two 1 -pint canning jars, leaving 1/4 inch of head space between the relish and jar rim.
Cover the jars with dome lidsand rings, place them in a boiling water bath, and return to a boil.
Process for 1 5 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place.
The relish may also be frozen for up to 2 monthsat 0° F.
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