Silver queen corn relish

1 servings

Ingredients

Quantity Ingredient
10 cups Corn, cut from the cob*
1 cup Finely chopped celery
1½ cup Finely chopped onion
2 cups Chopped green bell peppers
1 cup Chopped sweet red bell peppers
1 small Fresh red chili pepper seeds removed, slivered
2 teaspoons Turmeric
2 cups Cider vinegar
1 cup Sugar
1 teaspoon Dry mustard
2½ tablespoon Pickling salt

Directions

*Do not scrape the cob.

Combine the corn, celery, onion, bell peppers and slivered chili pepper in a stainless steel or enameled pot. Moisten the turmeric with a little of the vinegar, add to the vegetables and mix. Add the remaining vinegar. Toss together the sugar, dry mustard and salt and add to vegetables.

Bring to a boil and cook 15 to 18 minutes or until the relish has thickened. Spoon into hot, sterilized jars, seal and process immediately (10 minutes in a boiling-water bath canner).

Yield: About 5 pints.

Note: This relish is better if it ripens a month before using.

Glenn wrote: "The Cherokee Indians, a tribe well-known in Virginia and Kentucky, called corn's prop roots 'toes-of-the-sky-maiden.' The Indians believed that long, long ago, when men had only meat and fruit to eat, there came a season of great famine. The animals had left the forest, and the birds had eaten all of the wild fruits before they ripened.

"As the disconsolate Indians sat around their twilight fire, a cloud descended from the sky and out of this cloud stepped a beautiful maiden. She was dressed in flowing green, and her hair was like soft yellow strands of silk. One of the Indians sprang forward to embrace her, but she threw up her arms and vanished.

"Where she stood there grew a tall stalk of corn. The yellow silk was the maiden's hair and the green leaves her flowing gown; the ears of corn her uplifted arms and the little prop roots her bare toes. As the Indians stared in wonder, a voice told them: 'Clear the forest and plant the grain.' They did." "This winter, when you have corn relish with roast beef or your Thanksgiving turkey, don't forget the 'sky-maiden.'" Recipe from Camille Glenn in her 09/05/90"Flavor to Taste" column in "The (Louisville, KY) Courier-Journal." Pg. C1. Posted by Cathy Harned. Submitted By DOROTHY FLATMAN On 08-19-95

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