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Title: Corn Relish > Southern Living
Categories: Preserve Pickle Vegetable Blank
Yield: 6 Pints
| 18 | Ears fresh corn | |
| 7 | qt | Water |
| 1 | sm | Head cabbage, chopped |
| 1 | c | Onion, chopped |
| 1 | c | Green pepper, chopped |
| 1 | c | Sweet red pepper, chopped |
| 1 | c | To 2 cups sugar |
| 2 | tb | Dry mustard |
| 1 | tb | Celery seeds |
| 1 | tb | Salt |
| 1 | tb | Turmeric |
| 1 | qt | Vinegar |
| 1 | c | Water |
Remove husks and silks from corn just before cooking. Bring 7 quarts water to a boil; add corn. Bring water to a boil; add corn. Bring water to a second boil; boil 5 minutes. Cut corn from cob; measuring about 2 quarts of kernels.
Combine corn kernels and remaining ingredients in a large saucepan; simmer over low heat 20 minutes. Bring mixture to a boil.
Pack into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tightly. Process in boiling-water bath for 15 minutes.
"Southern Living" August, 1981 Posted by Jeff Pruett
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