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Title: Corn Relish #2
Categories: Pickle Vegetable
Yield: 1 Servings

20 Ears tender corn; -=OR=-
2 1/2qt-Frozen whole kernel corn,
  (thawed)
1 1/4cChopped onions
1cChopped green bell peppers
1cChopped red bell peppers
1cChopped celery
2 2/3cWhite vinegar
2cWater
1 1/2cSugar
4 1/2tsMustard seeds
1tbSalt
1tsCelery seeds
1/2tsGround turmeric

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

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