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Sweet Corn Relish
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−1/2 Cup Seeded; chopped red bell pepper
−1/2 Cup Seeded; chopped green bell pepper
Cup Chopped sweet onion (such as a Wadmalaw or Vidalia)
Cup Chopped celery
/2 Cup Chopped fresh chili peppers (such as jalapenos)
Cup White vinegar
/2 Cup Fresh lemon juice
Teaspoon Celery seeds
Teaspoon Dry mustard
/2 Teaspoon Ground turmeric
Cup Sweet corn kernels; (from about 12 ears)
Put everything but the mustard, turmeric, and corn in a non−reactive pot and
simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or
teacup and mix together with some of the hot liquid from the pot, then add
the mixture to the pot along with the corn. Bring to a boil, then reduce the
heat and simmer for another 5 minutes. Pack the mixture into 6 (1/2−pint)
sterilized jars, seal, and process in a boiling water bath for 10 minutes.
Serve this condiment with poultry, beans or rice. This recipe yields 6 1/2
pints of relish.
Sweet Corn Relish
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