Corn Relish

  • Originally posted by nagymom in Sept 2003 WFD

    Corn Relish
    I used frozen corn to make mine.

    2 qts cut corn (about 18 ears)
    1 qt chopped cabbage (about 1 small head)
    1 cup chopped sweet green peppers (2 small)
    1 cup chopped sweet red peppers (2 small)
    1 to 2 cups sugar (I used 1 1/2 cups Splenda, would up to 2 full cups next time)
    2 Tablespoons dry mustard
    1 Tablspoon celery seed
    1 Tablespoon mustard seed
    1 Tablespoon salt
    1 Tablespoon Turmeric (adds color, I didn't add--didn't have any)
    1 qt vinegar
    1 cup water

    To prepare corn: Boil corn for 5 minutes, cut from cob. (THIS is why I used frozen, I've done this and it's not fun) Combine with remaining ingredients in a large sauce pot. Bring to a boil; reduce heat and simmer for 20 minutes. Pack into hot jars, leaving 1/4 inch head-space. Adjust caps. Process in boiling water bath. Yield: about 6 pints

    To make corn relish with frozen corn:Defrost overnight in the fridge or for 2 to 3 hours at room temp. Corn may be defrosted in microwave oven. Follow directions in recipe.
    To make relish with vacuum packed whole kernel corn: Drain enough canned corn to measure 2 qts and combine with ingredients listed. Follow directions in recipe.

    To make relish without cabbage: Add 1 cup chopped celery and 1 minced garlic clove. Follow directions in recipe, excluding cabbage.