Spicy Corn and Tomato Relish Recipe
Summary
Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Turmeric | 1 Tablespoon | |
| 2 17-ounce cans whole kernel corn, drained | ||
| 1 16-ounce can tomatoes, cut up | ||
| Onion | 2 Cup (16 tbs), chopped | |
| 2 cups chopped, peeled cucumber | ||
| Green pepper | 2 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Vinegar | 1 Cup (16 tbs) | |
| Mustard seed | 2 Teaspoon | |
| 1/4 teaspoon dried hot red pepper, crushed | ||
| Cornstarch | 2 Tablespoon | |
Directions
In 8- to 10-quart kettle mix sugar, turmeric, and 2 tablespoons salt.
Add next nine ingredients.
Bring to boiling; reduce heat.
Simmer, uncovered, 30 minutes, stirring occasionally.
Stir 1/4 cup cold water into cornstarch; blend well.
Add to vegetable mixture.
Cook and stir till slightly thickened, about 3 minutes.
Pack hot relish into hot, clean half-pint jars; leave 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 15 minutes.
(Start timing after water returns to boiling.)
Add next nine ingredients.
Bring to boiling; reduce heat.
Simmer, uncovered, 30 minutes, stirring occasionally.
Stir 1/4 cup cold water into cornstarch; blend well.
Add to vegetable mixture.
Cook and stir till slightly thickened, about 3 minutes.
Pack hot relish into hot, clean half-pint jars; leave 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 15 minutes.
(Start timing after water returns to boiling.)
Chef
