Old Fashioned Fresh Corn Relish Recipe
Ingredients
16 large ears fresh corn
1 quart (1 small head) finely chopped cabbage
1 cup diced celery
2 cups diced green pepper
1 1/2 cups chopped onion
1 clove garlic, minced
3/4 cup sugar
1/4 cup fresh lemon juice
3/4 cup water
1 1/4 cups cider vinegar
5 teaspoons salt
1 teaspoon celery seed
1 1/2 tablespoons dry mustard
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
3/4 cup chopped pimento
Directions
1. Cook the corn on the cob in boiling salted water to cover two to three minutes, using one teaspoon salt to one quart water. Cool the corn, cut from the cob.
2. Mix the corn with the cabbage, celery, green pepper, onion and garlic. Set aside while preparing the vinegar and spice mixture.
3. Combine the sugar, lemon juice, water, vinegar, salt and spices in a five-quart kettle. Bring to a boil. Add the vegetables and cook twenty-five minutes, stirring frequently. Stir in the pimento and heat.
4. Pack into hot sterile jars and seal at once. Keep four or five weeks before using.
2. Mix the corn with the cabbage, celery, green pepper, onion and garlic. Set aside while preparing the vinegar and spice mixture.
3. Combine the sugar, lemon juice, water, vinegar, salt and spices in a five-quart kettle. Bring to a boil. Add the vegetables and cook twenty-five minutes, stirring frequently. Stir in the pimento and heat.
4. Pack into hot sterile jars and seal at once. Keep four or five weeks before using.
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