Corn Relish

Oxmoor House
8 half pints


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About 18 ears fresh corn
7 quarts water
1 small head cabbage, chopped
1 cup chopped onion
1 cup chopped, seeded green pepper
1 cup chopped, seeded sweet red pepper
1 to 2 cups sugar
2 tablespoons dry mustard
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 tablespoon salt
1 tablespoon ground turmeric
1 quart white vinegar
1 cup water


Remove husks and silk from corn just before cooking. Bring 7 quarts water to a boil in a stainless steel stockpot; add corn. Return to a boil; boil 5 minutes. Drain.

Cut corn from cob to measure about 2 quarts. Combine corn kernels and remaining ingredients in stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring frequently.

Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.

Created date

February 2010