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  Corn Relish (La Times)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 179
Ingredients:
20 Ears tender corn, -=OR=-
2 1/2 qt -Frozen whole kernel corn, (thawed)
1 1/4 cup Chopped onions
1 cup Chopped green bell peppers
1 cup Chopped red bell peppers
1 cup Chopped celery
2 2/3 cup White vinegar
2 cup Water
1 1/2 cup Sugar
4 1/2 tsp Mustard seeds
1 tbsp Salt
1 tsp Celery seeds
1/2 tsp Ground turmeric
Instructions:
Peel husks and silks from corn and trim blemishes. Boil corn 5
minutes, then quickly dip in cold water. Cut kernels from cobs.
Measure 2 1/2 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 1/4-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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