Corn Relish Recipe
Ingredients
| 6 ripe corn cobs, trimmed | ||
| 1 1/4 lb white cabbage, cored | ||
| Onions | 2 Medium, peeled | |
| 2 red peppers, cored and seeded | ||
| Salt | 2 Teaspoon | |
| Plain flour | 2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Granulated Sugar | 6 Ounce | |
| Dry mustard | 2 Teaspoon | |
| White distilled vinegar | 1 Pint | |
Directions
Blanch the corn in boiling water for 3 minutes. Drain and cut the corn kernels away from the cobs. Coarsely mince the cabbage, onions and peppers. Mix the salt, flour, turmeric, sugar and mustard in a saucepan and gradually stir in the vinegar. Bring to the boil and add the minced vegetables and corn kernels. Simmer, stirring occasionally, for 30 minutes. Pour at once into hot jars. Cover with vinegar-proof paper. Makes seven 450 g (1 lb) jars
Chef
