Corn Relish Recipe
Ingredients
| Ears of corn | 20 | |
| Celery | 4 Cup (16 tbs), chopped | |
| Sweet red pepper | 2 Cup (16 tbs), chopped | |
| Green pepper | 2 Cup (16 tbs), chopped | |
| Sugar | 2 Cup (16 tbs) | |
| Vinegar | 2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery seed | 2 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Dry mustard | 2 Tablespoon | |
| Turmeric | 1 Teaspoon |
Directions
Cook corn in large amount boiling water 5 minutes; plunge into cold water.
Drain.
Cut corn from cobs; do not scrape cobs.
Measure 8 cups corn.
In large kettle or Dutch oven combine celery, peppers, sugar, vinegar, onion, celery seed, 2 cups water, and 2 tablespoons salt.
Bring to boiling.
Boil 5 minutes, stirring occasionally.
Mix flour, dry mustard, and turmeric.
Blend 1/2 cup cold water into flour mixture.
Add with corn to vegetable mixture.
Return to boiling; cook and stir 5 minutes.
Pack into hot pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 15 minutes. (Start timing when water returns to boiling.)
Drain.
Cut corn from cobs; do not scrape cobs.
Measure 8 cups corn.
In large kettle or Dutch oven combine celery, peppers, sugar, vinegar, onion, celery seed, 2 cups water, and 2 tablespoons salt.
Bring to boiling.
Boil 5 minutes, stirring occasionally.
Mix flour, dry mustard, and turmeric.
Blend 1/2 cup cold water into flour mixture.
Add with corn to vegetable mixture.
Return to boiling; cook and stir 5 minutes.
Pack into hot pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 15 minutes. (Start timing when water returns to boiling.)
Chef
