Corn relish (la times)

1 Servings

Ingredients

Quantity Ingredient
20 Ears tender corn; -=OR=- Frozen whole kernel corn, (thawed)
1¼ cup Chopped onions
1 cup Chopped green bell peppers
1 cup Chopped red bell peppers
1 cup Chopped celery
2⅔ cup White vinegar
2 cups Water
1½ cup Sugar
4½ teaspoon Mustard seeds
1 tablespoon Salt
1 teaspoon Celery seeds
½ teaspoon Ground turmeric

Directions

Peel husks and silks from corn and trim blemishes. Boil corn 5 minutes, then quickly dip in cold water. Cut kernels from cobs.

Measure 2½ quarts cut corn. Combine corn with onions, green and red bell peppers, celery, white vinegar, water, sugar, mustard seeds, salt, celery seeds and turmeric in large kettle. Simmer, uncovered, 20 minutes. Pack into hot sterilized jars, leaving ¼-inch head space. Make sure vinegar solution covers vegetables. Adjust lids and process in boiling water bath 15 minutes.

Makes 6 to 7 pints

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

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