Louisiana Relish Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| Ears of corn | 10 Medium | |
| Onions | 4 Large | |
| Green peppers | 2 Large, halved | |
| 2 sweet red peppers, halved | ||
| Cucumbers | 2 Medium | |
| Celery stalks | 4 | |
| Cabbage | 1 Small | |
| 2 small dried hot red peppers | ||
| Garlic | 1 Clove (5gm) | |
| Pickling salt | 1/4 Cup (16 tbs) | |
| Packed brown sugar | 2 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Vinegar | 3 Cup (16 tbs) | |
Directions
Remove husks and silks from corn.
Rinse and cut corn from cobs.
Set aside.
Using coarse blade of food grinder, grind onions, peppers, cucumbers, celery, cabbage, dried peppers, and garlic.
In large bowl mix ground vegetables with corn.
Stir in pickling salt; cover.
Let stand overnight.
Rinse and drain.
Combine brown sugar and flour; stir in vinegar and 1/2 cup water.
Pour over vegetables.
Bring mixture to boiling; boil gently 5 minutes.
Ladle hot mixture into hot, clean pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 15 minutes.
(Start timing when water returns to boiling.)
Rinse and cut corn from cobs.
Set aside.
Using coarse blade of food grinder, grind onions, peppers, cucumbers, celery, cabbage, dried peppers, and garlic.
In large bowl mix ground vegetables with corn.
Stir in pickling salt; cover.
Let stand overnight.
Rinse and drain.
Combine brown sugar and flour; stir in vinegar and 1/2 cup water.
Pour over vegetables.
Bring mixture to boiling; boil gently 5 minutes.
Ladle hot mixture into hot, clean pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 15 minutes.
(Start timing when water returns to boiling.)
Chef
