Corn Relish With White Vinegar Recipe

Corn Relish With White Vinegar picture


Difficulty LevelEasyCourse
MethodMain Ingredient


 Fresh cut corn6 Cup (96 tbs)
 White onion1 Large, coarsely chopped
 Chopped celery1 Cup (16 tbs)
 Green pepper1 Medium, coarsely chopped
 Sweet red pepper1 Medium, coarsely chopped
 Garlic2 Clove (10 gm), minced
 Sugar3⁄4 Cup (12 tbs)
 Celery seed2 Teaspoon
 Crushed red pepper1 Teaspoon
 Mixed dried herbs1 1⁄2 Teaspoon
 Salt2 Teaspoon
 White vinegar3 Cup (48 tbs)
 Ground mustard1 1⁄2 Tablespoon
 Dijon mustard1⁄2 Teaspoon
 Flour2 Tablespoon
 Corn oil2 Tablespoon
 Water1⁄4 Cup (4 tbs)
 Ascorbic acid1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4695 Calories from Fat 445

% Daily Value*

Total Fat 49 g74.7%

Saturated Fat 3 g15%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 4350 mg181.3%

Total Carbohydrates 918 g306%

Dietary Fiber 186 g744.1%

Sugars 174.4 g

Protein 127 g253.6%

Vitamin A 101.9% Vitamin C 522.9%

Calcium 34.7% Iron 44.7%

*Based on a 2000 Calorie diet


Combine all the ingredients except the mustards, flour, oil and water in a preserving kettle.
Boil for 5 minutes over moderate heat.
Blend the mustards, flour, oil and water together in a small saucepan and cook, stirring constantly, until smooth and thick, then stir into the relish.
Cook for 5 minutes, stirring to prevent sticking.
Relish should be quite moist but not soupy.
Add a small amount of boiling water if too dry.
Cook longer if too moist.
Pour hot relish into hot sterilized jars, leaving 1/4-inch head space.
Run knife gently down side of jar for air to escape.
Sprinkle about 1/2 teaspoon ascorbic acid mixture over top of relish, then quickly wipe top of jar and seal.
Process pints and half pints for 15 minutes in boiling water bath canner.
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